THE RED-SWELL PORK POT

(Our Play on Pozole Rojo - Quick Edit)

THE RED-SWELL PORK POT

Ingredients: 600g Pork shoulder (cubed), 2 Red onions (pureed), 4 cloves Garlic, 3 tbsp Ancho chili paste, 1 tsp Dried Oregano, 800ml Chicken stock, 400g White Hominy (or Chickpeas)...

Ingredients

  • 600g Pork shoulder (cubed)
  • 2 Red onions (pureed)
  • 4 cloves Garlic
  • 3 tbsp Ancho chili paste
  • 1 tsp Dried Oregano
  • 800ml Chicken stock
  • 400g White Hominy (or Chickpeas)

Cooking Method

  1. The Scorch Sear pork in a heavy pot until dark brown and charred; remove.
  2. The Architect Fry onion puree in the pork fat until it turns into a sweet, dark jam.
  3. The Bloom Add the chili paste and oregano with a 40ml splash of stock to release the fiery perfume.
  4. The Swell Add remaining stock, hominy, and pork; simmer covered for 30 minutes until tender.
  5. The Final Flourish Serve with raw sliced radishes, shredded cabbage, and lime.

Cuisine: Mexican

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