Red Pozole

I promised my sister another weeknight recipe. And this is certainly easy, the trick is it takes 2 hours to simmer. My son had a fundraiser for his lacrosse team on a night I had time to cook. The following day was karate with no time, so this was a perfect fit in the meal plan. 

I did all the work so that it could simmer while we were gone; the smell when we got home was amazing! We were already excited to have dinner the next day.

I saved this recipe a few years ago, and I’m very glad I did since the link I downloaded it from no longer contains the recipe. The recipe calls for either country ribs or pork shoulder, use a boneless pork shoulder if you are in a hurry, but otherwise the ribs add a unique element with a mix of loin and rib meat.

As usual, I gathered all of my ingredients.

And before cleaning the meat I used my cutting board and favorite knife on the veggies. The soup doesn’t end up hot, just flavorful, but the peppers can be hot; if you don’t want the residue on your hands, wear gloves to pull off the stems and shake out the seeds. 

The onion only needs to be coarsest chopped.

  

  
Then I seared the peppers in a hot dry pan and set them aside to cool. 

    

And when I could touch them I crumbled them into my blender and then poured boiling water over them to soften them. 

  

In the same pan that I roasted the peppers, I sautéed the onions and minced garlic.

    

When they were soft and nicely colored from the chili peppers, I added them to the peppers. 

  

Blending them to a purée, yielded a beautiful thick sauce.

  

I started to clean the meat while the onions softened, but had to stop a few times. Once you make the sauce it can sit while you finish cleaning the pork. You can see each had a wedge of bone in the middle; I used about 4.5 pounds of bone-in ribs to get 3 pounds of meat. 

  
I cooked the pork in 2 batches, each seasoned with cumin, salt, and pepper. 

  

When both batches were done I returned them all to the pan and added in the purée and chicken stock. (Hint: Use the chicken stock to rinse your blender.) Then add in the rinsed hominy and oregano. 

      

Once it came to a boil, I reduced it to a simmer and came home to this beautiful pot of soup. 

For toppings, I shredded a block of queso fresco and shredded a few radishes. 

  

  

When I finally got to taste it the following day with my cucumber G&T, it was perfect.


Warming Red Pozole

Soups Stews etc., Tested and Approved!
Makes 10 to 12 ∙ Difficulty Easy ∙ Source Epicurious.com | Food52 | February 2015

INGREDIENTS

  • 4 dried New Mexico chiles, stems and seeds removed
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 6 cloves of garlic, peeled
  • 3 pounds pork shoulder or country style ribs, cut into ¾” cubes
  • 2 teaspoons cumin
  • Salt and pepper
  • 2 cups chicken stock
  • 1 teaspoon dried oregano
  • 2 cans hominy, drained and rinsed
  • Water

Toppings:

  • Cabbage, shredded finely
  • Radishes, sliced thinly
  • Limes, quartered for squeezing
  • Avocado, cut into small chunks
  • Tortilla chips or corn tortillas
  • Cilantro, coarsely chopped
  • Crumbled queso fresco or your cheese of choice

DIRECTIONS

Toast chiles in a dry pan over high heat for a few minutes until slightly browned. As you heat them, they should puff up, soften, and become fragrant. Remove from pan, let cool, and cut or tear roughly. Pour 1 cup boiling water over them to soften them for 15 minutes.

Add oil to a large, heavy pot and turn the flame to medium high. Add onions and garlic and sauté until onions have softened and colored. Remove from heat and add them to the blender with the chiles and their liquid. Purée until smooth.

Put pot back on high heat and brown the pork in two batches. Add 1 teaspoon cumin, salt, and pepper to each batch as the pieces brown. 

Add all pork back to pot along with chile liquid, chicken stock, oregano, and hominy. The liquid should completely cover the pork. (Add more stock if necessary.) Bring to boil then lower to simmer. Cover the pot and cook the stew over low heat for 2 hours.

While the pozole cooks, get toppings ready.

To serve: Ladle pozole into bowl. Top with cabbage, radishes, and any other toppings. Squeeze a healthy dose of lime juice into your bowl and dig in!

NOTES

This recipe was originally published on Food52 as “Warming Red Pozole”.

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Weeknight Stew

Not long ago, my sister was scrolling through my recipe files on Paprika and asked if any of them were quick enough for a weeknight. Many of them are, even though I have a tendency to post more Sunday dinners because I enjoy them so much.

This however is very simple and easily a weeknight meal with slicing the onion as the most difficult task. It is originally a Bon Appétit recipe with modifications over time. I’ve left a few of my notes in the copy below. 

Start with cooking the sausage, the rest of the prep can be done while they cook. (And yes use the hot Italian sausage if you are ok with a little bit of heat, the added flavor is amazing). 


While they cook, slice the onion, mince the garlic, and rinse the thyme and cannellini beans. 

While they cool, start the onions with the garlic and thyme, making sure to use the onions to scrape up all of the crispy bits of sausage. Also start boiling the water for the pasta. 

      

Once they are soft and golden, the beans, broth, and paprika go in with the onions and it’s time to cook the pasta and slice the sausage. 

        
When the beans start to cook use your spoon to smash a few and help to thicken the sauce. 

Taste and add a tiny bit of salt and a healthy bit of pepper. 

  
Then add the spinach, either in handfuls or just throw in like me.


Once it just starts to wilt, stir in the sausage and pasta. 

      

Serve. Taste. Love. 



Sausage and White Bean Stew

Entrées, Pastas, Pork, Quick Meals, Soups Stews etc., Tested and Approved!

Prep 15 min ∙ Cook 45 min ∙ Makes 4 servings ∙ Source Bon Appétit | February 2013

Paprika Recipe File

INGREDIENTS

  • 1 pound fresh hot Italian sausage links
  • 1 large onion, thinly sliced, then quartered
  • 5 garlic cloves, finely chopped
  • 1 sprig thyme
  • 30 oz. cannellini (white kidney) beans, rinsed
  • 2 cups low-sodium chicken broth
  • ⅛ tsp. smoked paprika
  • Kosher salt
  • Pepper, freshly ground
  • 5 ounces baby spinach (~10 cups)
  • ½ lb. fusilli or orecchiette pasta cooked
  • Parmesan, freshly shredded

DIRECTIONS

Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate and slice lenthwise and then into ½” thick slices on an angle when cool enough.
Reduce heat to medium. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans, broth, and paprika and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Stir sausage into stew; add pasta water or additional broth to thin, if desired. Divide stew among bowls over pasta and sprinkle with paprika and parmesan.

NOTES

Ingredient info: Smoked paprika can be found at most supermarkets.

2015-01-07 – First day tried and I made modifications from the Bon Appétit version, in addition to what I drafted as the final recipe, I threw in roasted garlic with the onions and minced fresh garlic as a treat.

2017-03-04 – fresh garlic with the onions is very good, used 5 large. And orecchiette pasta is perfect with the size of the sausage.