Red-Chile And Pork Pozole

Recipe Ingredients

5 cups	1185ml	Water
4		Dried ancho chiles
2 tablespoons	30ml	Cooking oil - more if needed
3 lbs	1362g / 48oz	Boneless pork shoulder - cut into 2" cubes
4 cups	948ml	Yellow or white hominy - (two 16 oz cans) - drained, rinsed
4		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Ground cumin
1 1/2 teaspoons	7.5ml	Dried oregano
2 1/2 teaspoons	12ml	Salt
1 teaspoon	5ml	Red onion - cut thin slices (small)

Recipe Instructions

Boil 1 cup of the water. Put the chiles in a bowl, cover with the water, and let soak 20 minutes. Reserve the soaking liquid. Stem and seed the chiles. In a blender or food processor, puree them with the reserved soaking liquid.

In a large pot, heat the oil over moderately-high heat. Add about a third of the pork. Brown well on all sides, about 8 minutes, and remove. Brown the remaining meat in two more batches, adding oil if needed. Return the pork to the pot with any accumulated juice. Stir in the chile puree, the hominy, the remaining quart of water, the garlic, cumin, oregano, and salt. Bring to a simmer over moderately-high heat, reduce the heat and cook at a bare simmer, partially covered, until the meat is falling-apart tender, about 3 hours. Serve topped with the red onion.

This recipe yields 6 servings.

Wine Recommendation: Pop open a cold bottle of beer with this Mexican-inspired dish. Or try a fruity red wine, such as Beaujolais or a California Gamay-based wine, which can be even fruitier, if less complex, than the Beaujolais.

Source:
SOUPS & STEWS from Food & Wine Books (c) 1994 - Recipe submitted by Jan Newberry - American Express Publishing Corporation, New York, NY - 320 pages - $25.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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