HOW TO MAKE MEXICAN POZOLE ROJO RECIPES

Steps:

• Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and veins. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot. Allow to simmer under low heat until the chiles have rehydrated and the onion and garlic have softened.
• Once softened, carefully place boiled ingredients into the blender, then add about half a cup of the boiling broth, or plain water. Blend until you have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Strain the sauce now or do so in the next step. Set aside.
• In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes or until soft. Next, place a colander over the pot and carefully strain the chile sauce into it. Then add 1 teaspoon of coarse sea salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next we add the hominy and mix until well combined. Lastly pour in the vegetable broth and bay leaves, stir until well combined.
• Turn the heat to medium-low, cover the pot and simmer for about 30 to 45 minutes or until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can use more salt or a little more oregano — but don’t overdo it on the oregano because if there’s too much, it can turn the pozole sour.
• While we wait for the pozole to cook, we can prepare the toppings. Slice and chop the toppings you'd like to include.
• Once the pozole is ready, allow to cool slightly before serving. Top with any or all of the mentioned topping choice, or you can let everyone choose how they’d like to eat their pozole. Enjoy!

Steps:

• Cut and season the pork. Cut 1 pound pork shoulder into 2-inch chunks. Season with 1 teaspoon kosher salt and a few grinds of black pepper.
• Sear the pork. Heat an electric pressure cooker or Instant Pot on the Sauté setting. Add 1 tablespoon vegetable oil and let it warm up for a minute. Add the pork and arrange in a single layer. Let sear undisturbed until golden-brown on the bottom, 3 to 5 minutes. Flip the pork and cook until the second side is golden-brown, 3 to 5 minutes more.
• Add the liquids and seasonings. Add 3 cups chicken broth, 3 cups water, 1/4 small white onion, 1 garlic clove, and 1 bay leaf.
• Cook for 20 minutes under HIGH pressure. Lock the lid on and make sure the pressure valve is set to seal. Set to cook for 20 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure. Meanwhile, drain the can of hominy.
• Quick release the pressure. When the cook time is up, quick release the pressure. Carefully open the pressure cooker.
• Strain the broth. Transfer the meat to a large bowl with a slotted spoon or tongs (if you accidentally scoop up any pieces of onion, pick them out and throw them away). Fit a fine-mesh strainer over the bowl of meat, then pour the broth through it. Discard the contents of the strainer.
• Add the hominy and cook for 10 minutes more under HIGH pressure. Pour the broth and meat back into the pressure cooker. Stir in the hominy. Lock the lid on and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It will take about 8 minutes to come up to pressure. Meanwhile, prepare the toppings.
• Prepare the toppings. Prepare the following toppings, placing them all in separate bowls: Cut cabbage or lettuce into fine shreds until you have about 2 cups, cut 1 lime into wedges, and thinly slice a few radishes. Set out a package of tostadas, Mexican crema for slathering on the tostadas, a few tablespoons dried Mexican oregano, and 1 tablespoon chile powder.
• Serve the pozole. When the cook time is up, quick release the pressure. Taste and season the pozole with salt and pepper as needed. Serve hot bowls of pozole and pass the toppings at the table.