Pozole Rojo

 This makes an amazing stew.  Think about the garnishes as you would for a bowl of ramen.  

Ingredients

• 2 oz Guajillo chiles
• 2 oz Pasilla Chiles
• 1 large can Hominy
• 3 lb Pork shoulder
• 8 Cloves Garlic
• 3 Bay Leaves
• 1 tsp ground Cumin
• 2 Tbsp dry Oregano
• 2 tsp Salt

Garnishes

• Cabbage
• Avocados
• Cilantro

Mise en Place

Deseed the chili pods and cut into large pieces.  Bring 3 cups of water (or stock) to boil, then turn off heat and soak chili pods in water for 15-20 minutes.

Cut pork in to bite sized chunks. 

Add soaked chili pods to blender with 2 1/2 cups of soaking liquid.  Add 2 tsp salt, 4 cloves garlic, cumin, and oregano.  Puree into sauce.

Method

Add oil to pressure cooker and brown pork chunks.  Add purred sauce to pot.  Add bay leaf and hominy.  Pressure cook for 45 minutes.   Meanwhile prepare garnishes. 

Pollo en Barbacoa

This is a versatile dish.  The chicken can be swapped out for another other braising meat. I serve with rice and/or beans. 

Ingredients

• 5 Guajillo chiles 
• 5 Pasilla Chiles 
• 1 Onion, chopped
• 10 Garlic cloves, peeled
• 1/4 Tsp Black Peppercorns
• 3 Whole Cloves
• 1 Stick Cinnamon
• 1 Tbsp dried Oregano
• 1 Can Diced Tomatoes
• 1/2 Bottle Tomatillo salsa
• 1 Tbsp Kosher Salt
• 10 Avocado Leaves
• Chicken Thighs & Legs

Mise en Place

Deseed the dried chiles and chop into smaller pieces.  Let chiles soak in boiling water (or stock) for 20 minutes.  The soaking liquid is good for making beans in while Barbacoa is cooking.

Chop onion and peal garlic.

Preheat oven to 375 F.

Method

Quickly sweat onions and garlic in a pan.  Add other spices.  Add soaked chiles to blender with all of the other ingredients except of the avocado leaves and chicken.  Puree into sauce.  

Add sauce to Dutch oven.  Arrange chicken and avocado leaves in the sauce.  Cover and bake in oven for at least an hour.