Make a Restaurant Dish at Home: The Mi Vida Posole Rojo
/Chef Roberto Santibañez shares a popular Mexican stew
By Chef Roberto Santibañez and the Mi Vida team, special to Edible DC
There is really no translation for this big, hearty soup/stew of pork and pozole—what is known in the states as hominy. Pozole are corn kernels that are treated with limestone to swell the kernels and remove their skins. If you can get freshly made pozole, there is nothing better, but canned hominy is ready a few minutes after adding it to the pot and using the liquid from the can adds good flavor, too.
Tips from Chef Roberto before you begin:
A great Pozole begins with great hominy that has been nixtamalized (cooking the corn at a low temperature with “cal” also known as slacked lime or Calcium Hydroxide). If possible, try to get hominy from a Mexican Tortilleria or bodega as they most likely serve it fresh.
If you have to buy hominy canned, make sure the ingredients list only corn, water and lime (slacked lime or Calcium Hydroxide). The best canned hominy found at a supermarket is typically Bush’s brand.
The second most important part to a Pozole is the broth. It’s traditionally made with pork but can be substituted with chicken or any meat of choice. It’s very important to add bones to create a collagen-rich broth.
The seasonings in the broth are an integral part to the recipe as well. It’s important to be patient and cook the chiles, tomatoes and spices low and slow to concentrate the flavors.
Garnishes vary, but traditionally, crunchy tortillas, lettuce, oregano and radishes top the Pozole.
Pozole Rojo
Makes 6 generous servings
For the sauce (broth)
2 large tomatoes (about 1 pound)
1 small white onion, peeled and cut into ½-inch slices
5 to 6 large ancho chilies (about 3 ounces), cleaned, stemmed, seeded, toasted and soaked
10 large garlic cloves (about ½ cup)
½ teaspoon allspice berries
2 tablespoons vegetable oil
For the pozole
2 tablespoons vegetable oil
1 large white onion, finely chopped
10 garlic cloves, finely chopped
1 tablespoon dried oregano
1 rack (2 pounds) baby back spare ribs, cut between the bones into individual ribs
1 tablespoon salt
1 large bunch cilantro, folded in half and tied into a neat bundle with kitchen twine
One 4-pound chicken, cut into 10 pieces
Four 15-ounce cans pozole, with liquid
2 poblano chilies, roasted, peeled and coarsely chopped
For the toppings:
1 head romaine lettuce, wilted leaves and core removed, cut into ½-inch strips
2 bunches radishes, trimmed and cut into ¼-inch slices
4 limes, cut in half
Chili de arbol powder, or a chili powder of your choice
Dried oregano
Make the sauce: Set the rack about 8 inches from the broiler and preheat the broiler to low. Arrange the tomatoes and onion slices on a broiler pan in a single layer and cook, turning once, until blackened in spots and softened, about 12 minutes. When cool enough, slip off the tomato skins. Working in batches if necessary, blend the tomatoes, onion, anchos, garlic, and allspice berries until very smooth. Add up to 1 cup water (total, not to each batch) if necessary to make a smooth puree.
Heat 2 tablespoons oil in a heavy 3-quart saucepan over medium heat. Pour in the puree and cook, stirring constantly, until slightly thickened. Control the heat so the sauce doesn’t spatter. Pour in 1 cup water and bring to a boil. Adjust the heat so the sauce is simmering and cook, stirring occasionally, 1 hour. Add small amounts of water from time to time to keep the sauce more or less at the same consistency. The sauce can be made up to 2 days in advance. Refrigerate until needed.
Heat 2 tablespoons oil in a 5-quart heavy pot or casserole over medium heat. Add the onion, garlic, and oregano. Cook, stirring, until the onion is softened, about 4 minutes. Pour in 4 quarts water, add the spare ribs and salt, and bring to a boil. Adjust the heat so the liquid is simmering and cook 45 minutes. The broth can be made up to a day in advance. Refrigerate and bring to a simmer before continuing.
Stir in the sauce and add the cilantro. Return to the simmer and cook 15 minutes. Add the chicken legs, thighs and wings. Cook 15 minutes.
Add the chicken breasts, pozole with its liquid, and poblanos. Bring to a simmer and cook until the chicken is cooked through and the pork is tender, about 15 minutes.
While the pozole is finishing up, put whichever toppings you are using in appropriate size bowls and set them on the table. To serve, ladle the pozole into deep warm bowls, including some of each ingredient in every bowl. Pass the toppings around the table, letting people add them as they like.
To turn this into a real feast and serve with Tostadas and Refried Black Beans. Let people spread their tostadas with the beans and munch on them in between spoonfuls of pozole.
