Amy’s Cinco de Mayo Cooking Adventure.
This recipe was so much fun. The dimensions in the sauce were rewarding! Don’t hesitate to get some dried chiles. Hint—I can never remember to look in a store when I’m there so I broke down and ordered them online—from Texas!!
It was a cold rainy day—so I have to admit this recipe was not hard to choose. Mexican Stew is what I searched online. Finding many, many great looking recipes I settled on this Pozole Rojo recipe.
So, I took a frozen SWF pork shoulder directly out of the freezer without thawing it, took off the wrapper and popped it into the instant pot for an hour and a half with some water and garlic.
Then I cleaned out the seeds and rehydrated the 3 types of peppers, heated them with onion, garlic, cumin and sesame seeds and made a pepper sauce with my immersion blender.
Pulled the pork from the instant pot, pulled and cut it from the bone, strained the broth and mixed in the pepper sauce.
What a delight! A stew with a deep subtle heat that warms your belly! I have to note and anyone well versed in Mexican cuisine would probably notice right away my version of Pozole Rojo is missing Hominy which could be important---but I didn't have any on hand---oh well, since this was a last minute brainstorm cooking session I sacrificed total authenticity!
Let me know if you have a favorite chicken recipe using dried chiles. My next attempt at using them is going to be Red Chicken Enchiladas. I’ve been in love with chicken Mole for years, but Adobo I haven’t tried.
Until Next Time. Happy Cooking. Amy