Mark's version of Red Chile Smoked Pork Pozole Rojo

[Mark]

Basically, it's a stew of smoked/shredded pork butt and hominy in a red enchilada sauce. I used a BIG (110 oz) can of hominy from Walmart becase finding dried hominy is hard, labor intensive and cost more than canned. But I made my enchilada sauce from scratch using a variety of dried bagged mild chile pods that are relatively easy to find and inexpensive. Whereas, canned enchilada sauce is getting pricey (with thanks to Uncle Ho/Joe).

Recipes for making enchilada sauce from scratch abound on the internet and they are all similar. Just take care to remove seeds and NOT to over-toast the chile pods (otherwise, the sauce will be bitter)

Another "prepared" ingredient I used was a a bottle of Tajin Chamoy Sauce; pretty mild & available through Walmart or Amazon (cheaper from Amazon: https://www.amazon.com/dp/B0942ZFQ7...348HDE9AJWY6X&amp=&sprefix=tajin+chamoy+sauce)

Traditionally, pozole is heavily garnished with an assortment of shredded/diced raw vegetables on top but it's also great on rice.

If you want a pic and a recipe to follow, go here: https://www.candelariadesign.com/inspiring-living-lifestyle-1/pozolerojo

 

[Big George's BBQ]

This sounds really good

 

[Mark]

Yeah George. If it wasn't phenomenally good, I wouldn't have posted.

BTW: There is also a green version (pozole verde) that uses fresh Green (Hatch-type) peppers that are flame roasted then filleted and diced which is different but equally great. I vaguely recall posting about it some years back.

Twice actually. Here's the latest: https://www.bbq-brethren.com/forum/showthread.php?t=266971&highlight=pozole

The first was in 2004: https://www.bbq-brethren.com/forum/showthread.php?t=6939&highlight=pozole

 

[Itsdone]

Posting links to other sites, blogs, news, pics etc.

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Brothers and Sisters,

When posting about topics that you've seen on other sites, please include enough of the original posting so that your fellow Brethren can glean enough information here to understand your point. Don't make us leave our home to read information on another blog or website.

https://www.bbq-brethren.com/forum/showthread.php?t=30197

 

[Mark]

If you have a specific complaint about my posts, please clearly identify what etiquette you appear to think I'm violating.

BTW: I read the link from parrothead bumped by RonL before I posted.

 

[Itsdone]

In a nutshell, post the recipe so we are not forced to leave this forum. That's the jist of the forum rules.

 

[Bill-Chicago]

Great to see you posting Mark


Happy New Year!

 

[Mark]

In a nutshell, post the recipe so we are not forced to leave this forum. That's the jist of the forum rules.

Are you a moderator Itsdone?
Does anyone else have a problem with how I posted?

 

[Itsdone]

Relax man. Don't shoot the messenger.

 

[Mark]

I'm not stressing. I'd like to know if other bros share your concern. If there are, I'll try to adapt.

The issue is I don't user recipes. Rather, I research the concept and adapt as I see fit.

I think I laid out the concepts more than adequately. But If I'm wrong,I'd like to hear about it in order to impart better knowledge.