THE RED-SWELL PORK-MIST

(Our Play on Pork Pozole Rojo)

THE RED-SWELL PORK-MIST

Ingredients: 800g Pork shoulder (cubed), 3 tbsp Ancho chili paste, 1 tsp Cumin, 1 tsp Black pepper, 2 Red onions (pureed), 2 cloves Garlic, 1L Chicken stock, 400g White Hominy (canned)...

Ingredients

  • 800g Pork shoulder (cubed)
  • 3 tbsp Ancho chili paste
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 1L Chicken stock
  • 400g White Hominy (canned)

Cooking Method

  1. The Scorch Sear pork in a pot until charred and browned; remove.
  2. The Architect Fry onion puree in the pork fat until it turns into a dark, sweet jam.
  3. The Bloom Add chili paste and spices with a 40ml splash of stock to release the fiery perfume.
  4. The Swell Add hominy and remaining stock; return pork and simmer covered for 45 minutes.
  5. The Final Flourish Serve with raw sliced radish, shredded cabbage, and a hit of lime.

Cuisine: Mexican

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