We’re getting our menu ready for Cinco de Mayo here! If you want to serve a hearty soup, this is a delicious one! We’ll also have carnitas for tacos most likely, and we are certain to have homemade gluten free churros, lots of homemade guacamole, and maybe some gluten free battered fish tacos. Many taquerias and Mexican restaurants don’t serve pozole everyday. It is a little bit of work, but it reminds me of eating at our favorite restaurant in San Jose del Cabo, a casual place that serves amazing inexpensive food, Tacos Mexicanos! Can’t wait to be back there! Give this a try if you want to serve up a bit of Mexican flair food. I’ve made it not very spicy, so your family and friends can add in their own amount of spice. I find that decorating the house for every holiday and having fun themed food, helps wipe away any blues of the season. Or get outside and have a full on Fiesta! As always, in my recipes, I’ve noted the items that will need to be gluten free. Just as a reminder, the entire line of McCormick Schilling are gluten free. For Celiac or extreme gluten intolerance, using gluten free spices is a must. Such an easy switch for feeling so much better!
Pork Pozole Rojo (Gluten Free)
- 2 ½ tablespoons olive oil
- 2- 2 ½ pounds pork shoulder cut into large chunks, or bone-in or boneless in country ribs, whole
- 2 ½ teaspoons salt more to taste
- Crushed black pepper
- 1 small white onion chopped
- 6 cloves garlic minced
- 2 Anaheim chilis roasted and charred, peeled and seeds removed, then diced (roast under the oven broiler on a foil lined sheet, turning to brown each side)
- 3 cups chicken broth gluten free
- 2 cups water
- 1 dried guajillo chili seeds and stem removed
- 1 ½ tablespoons plus one teaspoon cumin gluten free
- 4 teaspoons chili powder gluten free
- 1 teaspoon Ancho chili powder gluten free
- 1/4 – 1/2 teaspoon Aleppo pepper optional
- 1 jalapeno diced, (optional – leave out if you desire less spice)
- 12 oz. (1/2 of 25 oz. Can) Juanita's Original Mexican Style Hominy gluten free
- Toppings of sliced cabbage, radishes, avocado, diced onion, diced jalapeno and Anaheim chilis, and cilantro
- In a large stockpot or Dutch oven, in 1 ½ tablespoon olive oil, sauté the onion until soft. What is sautéing, you ask? It is simply frying the item in a small amount of fat over medium high or high heat, usually in a shallow pan like a cast iron skillet.
- Add the garlic and stir with the onion for 15 seconds. Remove the onion and garlic to a small bowl.
- Salt and pepper the pork. Brown the pork pieces or ribs in one tablespoon of olive oil.
- Add the broth, water, chopped roasted Anaheim chilis, guajillo chili, cooked onion and garlic, cumin, chili powders, Aleppo pepper and jalapeno. Simmer covered, with lid cracked a small amount for 1 ½ to 2 hours, or until tender.
- Remove to a plate and debone and remove fat, or some of the fat, if desired. Lightly chop the meat into ¾ – 1 inch cubes. Set aside.
- Strain the liquid from the stockpot into a bowl. Pour the liquid back into the stockpot. Use an emulsion blender or a Vitamix to blend the solids from the broth (being sure to sift through first to find any small bones before doing so) with 1/2 cup of broth.
- Pour the pureed vegetables into the stockpot. Add the hominy in and the pork cubes back into the pot, and continue to simmer with the lid cracked for 30 – 40 minutes more.
- Serve the pozole piping hot with warmed tortillas and tortilla chips, and toppings of avocado slices, cilantro, onion, jalapeno slices, chili peppers, radishes and cabbage.