Red and Spicy Pozole. Warning: Spicy. (about 3 *** out of 5*****)
2 1/2 lbs Pork But cut into 1-1 1/2” chunks
1 Tbsp Johnnies Seasoning salt (Lowery’s May be yours) Use less if you watch your sodium.
1 1/2-2 c chopped onion
6 lg Cloves Garlic finely chopped
4 of dried Ancho Chili Peppers, de-seeded softened…see below.. save the liquid from this.
(you can use 4 fresh as well, but roast and De-seed and peel skins first)
1 1/2 – 2 Tbsp Rounded Tbsp Cumin add more after to taste
1/2 tsp Cumin seeds
1 tsp Corriander seeds
4 Tbsp fresh Cilantro
1/2-1 Jalepeno (I used half because the ancho and chili powder did it for the spice)
1 Tbsp Chili powder
1 1/2 tsp Mexican Oregano
5 c Chicken broth
1 c Pork or Beef Broth
2-15 oz cans Hominy , white or yellow depending on your taste
1 10 oz can Rotel (Or 3 Roma tomatoes cut up with one can green chili’s plus 1/4 tsp salt)
*optional. Tomatillos
1 heaping Tbsp Costco Better than Bullion Chicken.
Garnish:
Radish
Jalapeño
Scallion chopped
Avacado sliced
Cilantro rough chopped
Lime sliced
Cabbage sliced thin
Pour 1 1/2 c water in the pot. Take the stems off Of the dried Ancho peppers and crack them opened and dump the seeds out. Add Peppers to the pot. ( I set my mesh basket on top of them to hold them down in the water so that they rehydrate well.
Put the lid on and set to sealing. Push Pressure cook or Manual and adjust time to 3 min. Let them NR for 25 min. Take the chili’s out, and reserve the “tea” water that they make. It tastes great but is spicy! I couldn’t use it in the stew, but you may want to. Use a butter knife blade and patiently try to scrape as much of the soft chili pepper meat off as you can, and discard skins. Again, Save the “tea” created from cooking the peppers, set aside for those who just need more heat and want to add their own. Trust me…it will add more heat.?
Season the meat with the Seasoning salt.. set aside.
Add the onions first and then everything else except the Meat to the pot. (Onions First, my general rule, helps to prevent the dreaded Burn notice)
Add the meat On top, don’t stir.
Put the lid on and set to Sealing. Press Pressure cook/Manual…set time to 4 min. When the pot Beeps, let it NR for 15-20 min, or until pin drops. Open the lid, skim the fat off the top that happens from the cooking, and taste a spoonful, and add more cumin, seasoning salt, or Better then Bullion if needed..
Serve in Bowls and garnish with Cilantro, Lime, radish, Onion, Jalapeño, Avacado and Cabbage. I liked a bit of Sour Cream. And…remember that “Tea”..that is for you “Heat” Hotties!
