How to Make Southwestern Pozole Rojo, Part 1

Around the World in 80 Dishes takes you to the Southwestern U.S., with a demo of a recipe for pork and hominy stew with red chiles, prepared by a Culinary Institute of America chef.

Released on 11/11/2008

Credits

Starring: Michael Garnero and Tanya Steel

Transcript

00:11
Hi, I'm Tonya Steele, of epicurious.com,
00:14
and you're watching Around the World in 80 Dishes.
00:17
Today we're making posole rojo,
00:20
from the southwest of America.
00:22
And, I'm here with my friend, Chef Michael Garnero, of CIA.
00:26
Okay, so why don't you tell me how we get started.
00:27
Okay, well it's very easy soup to make, or dish to make.
00:30
We start out with some pork,
00:33
actually these are country-style short ribs,
00:35
or country-style short ribs
00:35
with part of the loin and the ribs
00:37
split in half, length wise.
00:39
They're good for stewing.
00:40
They're good for grilling.
00:41
They're good for barbecuing.
00:42
I see.
00:43
They have a lot of flavor.
00:43
And, they have a lot of meat, too.
00:45
I'll put these in the pot with some water in here.
00:48
Okay.
00:52
Do you just put enough water to cover and submerge?
00:55
This is making a stock,
00:56
kind of somewhat of a diluted stock.
00:58
This is a combination of chicken stock and water,
01:03
so it's not too strong.
01:04
So, do we bring this up to a
01:05
Yep, bring it up to a simmer.
01:06
Bring it to a boil, crank it up.
01:07
Okay, so moderate or high?
01:09
Well, start on high so it becomes a simmer,
01:12
then we'll skim off the fat and things that form to the top.
01:15
And, then add in some oregano and some garlic.
01:17
So then, what do we do?
01:18
I see we've got lots of chilies.
01:20
Yes.
01:21
Which always kind of makes me nervous
01:21
dealing with chilies.
01:23
Because I know you need to be careful
01:24
when you actually work with them.
01:26
Because you don't want to get any on your fingertips
01:28
and then accidentally poke yourself in the eye, right?
01:30
It can be painful.
01:31
It can be very painful, yes.
01:33
To work these chilies, I'm gonna take some, of course,
01:35
always wear a safety glove, just for insurance purposes.
01:38
Yes.
01:38
That's always safe and easy.
01:40
Because sometimes these peppers can be hot.
01:41
Sometimes they can be mild.
01:42
And, they really vary.
01:44
And, I have some boiling water
01:46
I'm going to put over the chilies.
01:49
And, let them steep, or soften
01:54
for about an hour or so.
01:55
Oh really? For that long?
01:56
And, I have some softened here
01:57
Okay.
01:58
that have already been pre-soaked already.
02:00
Oh wow, there's a huge difference in color.
02:01
Yep, they change color.
02:03
They are softer, more pliable,
02:04
the meat separates more easily.
02:08
You take the meat, and sometimes if there's
02:10
like a lot of seeds,
02:10
you can scrape the seeds out of the inside of these.
02:13
You kind of split them in half, or tear them in half,
02:15
and then remove the seeds.
02:18
Do you need to wear the gloves,
02:21
even when you're dealing with them before you soak them?
02:24
It's better.
02:25
It is better, okay.
02:26
It's safer, yeah.
02:27
And, then they go into the blender.
02:29
Just like that, or do you cut them further.
02:31
Well, I'm going to use some of the liquid.
02:32
Oh, you're going to use some of the liquid.
02:33
Yeah. Liquid.
02:34
Okay.
02:35
And, then.
02:36
You could use a food processor, as well,
02:38
if you don't have a blender?
02:39
You can use a food processor.
02:40
Well, most people have a blender.
02:40
The food processor will work.
02:42
It's not quite as fast as a blender, but it'll work okay.
02:46
I'll put a couple cloves of garlic in there.
02:47
Oh, okay.
02:48
Make it more interesting,
02:50
put a little bit of onion in there.
02:51
That's just regular onion?
02:52
Yep, just regular white onions.
02:54
And, of course pieces, and I'll put a little bit
02:56
of this juice into it.
03:05
And, sometimes I like to wear the gloves
03:06
just to keep my hands clean.
03:07
Yes.
03:08
So, I don't smell like garlic and onions or fish.
03:10
I see.
03:10
When you're finished.
03:12
(blender whirring)
03:26
You can see what happens in the puree.
03:28
It becomes like a real savory looking.
03:34
You got the bright red, colorful puree.
03:36
Mmm.
03:37
Smell that. Very nice.
03:38
Very interesting.
03:39
Woo!
03:40
Boy, you don't need coffee when you have that stuff.
03:43
And this will go, this puree can be used for many things.
03:46
One of the key things is to go in the posole at the end.
03:48
This is what makes the posole, posole rojo,
03:52
as opposed to posole verde or the posole blanco.
03:56
I see. Okay.
03:57
Different versions.
03:58
Okay, so I guess we've done the chili paste,
04:01
so do we need to do anything with the meat?
04:03
Yes. Absolutely, yes
04:05
We'll take the broth that's simmering,
04:07
it's coming to a simmer now,
04:08
and take the ladle and skim the top.
04:11
You wanna try to keep it as clear as possible
04:14
by skimming all the impurities off of this.
04:15
And, by removing the fat, too, that comes on top.
04:20
And, then I'll add some sliced garlic into the soup.
04:22
Mmm.
04:23
Of course everyone loves this.
04:24
Everyone loves garlic.
04:26
Some dried oregano.
04:27
Of course, this is Mexican oregano,
04:28
which tends to be a little stronger,
04:29
a little different than the Italian version.
04:31
Oh, interesting.
04:32
So, if you can't get Mexican oregano,
04:34
though, Italian oregano?
04:35
Yeah.
04:36
Regular oregano is okay. Okay.
04:39
And, the oregano is also one of the traditional garnishes
04:42
used at the end.
04:42
You just crumble some dried oregano on top,
04:44
so it's got that layer and the flavors going in here.
04:48
And, then some salt.
04:50
Okay.
04:51
A little salt to enhance the flavor a little bit.
04:53
Woo.
04:54
We can adjust that a bit.
04:55
That's quite a bit.
04:56
We'll make a lot of that.
04:57
You chefs are very liberal with the salt I've noticed.
04:59
We like food to taste good.
05:00
Yeah.
05:01
Great.
05:02
All right, so chef, we've made all this,
05:03
so in the next video,
05:04
we will cook the pasole, and finish cooking up the pork,
05:07
and assemble it.
05:09
That sounds good.
05:10
All right.
05:10
Very nice, thanks.