Pozole Rojo de Puerco (Red Pork Pozole)
Chef Adrian Davila
Pitmaster Davila puts the spotlight on South Texas-style barbecue, a style developed by the Spanish and Mexican cowboys or “vaqueros” who populated the area. This pozole recipe comes from the chef’s new cookbook, “Cowboy Barbecue: Fire and Smoke from the Original Texas Vaqueros.” The Latin-accented dish is based on pork bacibones and hominy, making it a low-cost addition to winter menus.
8 lb. pork backbones (espinazo)
½ yellow onion
3½ tbsp. salt
4 garlic cloves
2 cans (108 oz.) hominy, drained
½ cup water
4 oz. ancho chilies
4 oz. cascabel chilies
3 garlic cloves
1 tbsp. salt
1 tsp. ground cumin
Garnishes: Sliced jalapenos, sliced radishes, avocado chunks, fried tortilla strips, shredded cabbage and/or chicharrons
1. Prepare pozole: In large stockpot over high heat, combine pork and enough water to cover. Add onion, salt and garlic; bring to a boil. Reduce heat to medium; cover and simmer 20 to 25 minutes or until pork is no longer pink.
2. Stir in hominy; cook until hominy begins to soften, about 10 to 15 minutes.
3. Meanwhile, prepare chile sauce: In blender, combine water, chilies, garlic, salt and cumin; blend until completely smooth, 2 to 3 minutes.
4. Add chile sauce to pork mixture and continue cooking 10 to 15 minutes until pork is fork-tender,
5. To serve, remove onion and serve with choice of garnishes.
Photo credit: Pauline Stevens