• 2 1/2 lbs. Smithfield® Fresh Pork Boneless Shoulder Picnic Roast, fat removed and cut into 3/4-inch cubes,
  • 1 lb. Smithfield® Bacon, diced 1/2,
  • 1 lb. Spanish chorizo,
  • 1 large white onion, diced,
  • 3 cloves garlic, chopped,
  • 1/2 cup canned guajillo chile paste (may substitute guajillo chile cooking sauce),
  • 1/4 cup dry white wine,
  • 8 cups pork or chicken stock,
  • 2 sprigs fresh thyme,
  • 1 bay leaf,
  • 1/4 habanero chile,
  • 2 (29-oz.) cans hominy, drained,
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Pozoles Rojo with Boneless Pork Shoulder

MAIN DISH

Pozoles Rojo with Boneless Pork Shoulder

Garnish
Thinly sliced cabbage
Thinly sliced fresh jalapeño
Fresh cilantro
Sliced radishes
Sliced avocado
Sliced green onions

Instructions:
1. Sauté pork in large stockpot over medium-high heat until lightly browned; remove from pot. Add bacon and chorizo to stockpot and cook until fat has rendered and meat is crispy; remove from pot.
2. Carefully remove all but 1 tablespoon fat from stockpot. Add onion and garlic; cook over medium heat until softened but not brown. Add chile paste; cook 3 minutes. Add wine to deglaze pan, scraping up all the bits from the bottom of the pan. Continue cooking until wine is reduced by 3/4.
3. Add chicken stock, thyme, bay leaf, habanero, browned pork cubes, bacon and chorizo to pot; bring to a boil over medium-high heat. Reduce heat, cover and simmer until pork is very tender, about 3 hours. Season with salt and pepper.
4. Stir in hominy; cook over low heat for 20 minutes.
5. Ladle pozole in bowls. Garnish with cabbage, jalapeño, cilantro, radishes, avocado and green onion.

 

Jose Garces Recipe
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