Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network

Rick makes his favorite Mexican pozole rojo stew and reveals a foolproof method of toasting peppers to perfection!

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Pozole Rojo
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings

Ingredients

1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed
1 large white onion, chopped
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon whole black peppercorns
1 whole clove
1 small bunch cilantro (1 ounce)
1 small bunch mint (1 ounce)
2 large bay leaves

Directions

Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving

Position a rack in the center of the oven and preheat to 350 degrees F.

Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.

Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.

Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.

Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.

Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.

Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.

Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.

Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.

Divide the pozole among bowls. Top with desired toppings and a squeeze of lime.

The pozole can be made up to 3 days ahead. Let cool; cover and chill.

Cook’s Note

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network

[cpp]

More Rick Martinez! He explains the process so well and with good energy!

[Gltokensp]

Rick I'm super proud of your journey! My guy is on THE Food Network! We need a full show stat!

[rikkimontero]

Rick! Your personality is so muted on the Food Network channel. Love this recipe and you, your style of teaching and respect/passion for our food. Your cookbook is fantastic!

[iamdanielle]

No one deserves the spotlight as much as Rick right now!!! Great job!!!

[ealston]

OMG, I just recently went to a party that served pozole and it was more like vegetable broth. I was so disappointed Pozole is one of my favorite Mexican dishes. I set out to find a recipe and I am so glad I found yours, this is what Pozole should look and taste like. My family could not stop eating it. Thank you, thank you, thank you!!! Thank you for the tips, and explaining the why you were doing things the way you were. Again, thank you, thank you, thank you!!!

[RO-rrtx]

I have never seen someone cook the meat, the posole, and the chili pod in this manner. Usually it's all cook separately then put together. Great idea. This method looks heartier then the old traditional method .

Thanks Rick

[tishw]

I'm so happy Rick landed on this channel. Huge fan. Can't wait to try this recipe.

[whatshername]

I have never seen this dish and it looks so good. As important, Rick Martinez made working with chile accessible to me who has never done so. I believe this is a must try.

[normhall]

Rick is really good at explaining his process. The Pozole looks wonderful. I will definitely make this.

[guadalupeknippen]

Thanks for the extra tips. I'm definitely trying the toasting of the can hominem in the oven . I like how you explain why you do certain things in the way you suggest; this helps in remembering the importance. Thumbs up for a great dish of my heritage. 👍👏😋

[rhondagillespie]

Congratulations Mr Rick, I love posole and yours is making my mouth water. I will try it your way for sure! Thank You

[RolandoNispiros]

I’m definitely going to try this method of cooking Pozole! Thank you!

[jmannUSMC]

Dang can't believe Food Network landed Rick! He deserves a fat contract!

[ohwowoh]

Rick!!! Love seeing him all around the internet!

[FredoDeMerced]

Where did this guy come from, clean cut, great communicator, just wow! I'm dong this soon (Rick's way).

[m.susanlight]

Señor Martínez,
Que gusto me dio poder encontrarlo otra vez en los canales de YouTube. Lo admiro, respeto y lo felicito en superar la controversia y salir adelante. Le deseo todo el éxito y felicidad posible en su carrera y también en su vida personal.
Thank you for all the wonderful work you've done to increase people's knowledge into our Mexican cuisine, one of the few cuisines recognized as an Intangible Heritage of Humanity by UNESCO, and doing so very well at it. I do miss the blue polish, but have to say that in my opinion this recipe is a much better version than the previous one I saw you present in another lifetime.
Thank you again, seeing you made it worth signing back in to Google....although it won't keep me signed in!

[jsrrrmg]

I made the recipe a couple of days ago, and it's one of the best Pozoles that I've had (🤣 Nothing to do with my cooking skills, and all to the recipe!)!. A couple of steps I will do differently next time, to improve on cleanup and time management: 1) soak chilis, after roasting them, and pre blend the onion, chilis, and garlic 2) make a bouquet garni out of the mint and cilantro. I stirred my stock and meat up a lot during the cooking process, so removing all the cilantro and mint, before blending was an ordeal. Plus do the temp of the liquid, I had to post blend the stock in very small batches.

[dianac]

I cannot thank you enough for showing us how to roast all of the chiles, and veg. I have been struggling for years, trying to heat the chiles in a comal, without burning them. Have I heated them enough, too much, how can I tell? This will be so much easier. Thanks again. I really have learned a lot from you. Please keep up the wonderful videos.

[RyanCoomer]

When I was in a resturant the chef let me come back to the kitchen and allowed me to smell the food that was ready to sent out. A couple times my nose touched the food because I was sniffing so hard but he laughed it off and had a beautiful smile. It's one of my favorite memorie

[grammybear]

🐼 Big Bear Hugs from a 68 yr old grandma in Kirby, Texas, USA 🐼 ❤ 🎀 ❤ 🎀