Name: Pozole Rojo (Mexican red pork and hominy stew)
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 4 servings
Cuisine: mexikanisch
Ingredients: 700 g pork shoulder, in one piece; 1.5 l water (lightly salted); 0.5 onion; 2 cloves garlic, peeled and left whole; 1 tsp ground cumin; 0.5 tsp black pepper; 1 tsp dried oregano (preferably Mexican); 1 bay leaf; 1 tsp salt; 3 dried ancho chillies, stemmed and deseeded; 350 ml water (for blending); 1 clove garlic; 2 tbsp onion, chopped; 0.5 tsp salt; black pepper (to taste); 1 tbsp oil; 0.5 onion, chopped; 2 cloves garlic, chopped; 0.5 tsp ground cumin; 1 pinch cayenne pepper; 500 g white hominy (maize kernels), canned, drained and rinsed; chicken stock (only if the meat stock is not enough); salt (to taste); 0.25 white cabbage, finely shredded; 6 radishes, sliced; coriander, chopped (to taste); 2 limes, cut into wedges; 4 tostadas or fried corn tortillas

Preparation

Simmer the anchos in a small pot of water for 15 minutes until soft, then blend until smooth with 350 ml fresh water, the garlic, onion, salt and a little pepper and press through a sieve. The solids left in the sieve can go into the soup for more depth; if you prefer it milder, discard them.
Put the meat in one piece into a large pot, just cover with lightly salted water and bring to the boil with the half onion, whole garlic, pepper, 1 tsp cumin, oregano and bay leaf. Skim off the foam, cover and simmer for 45 minutes.
Set the meat and stock aside separately and cut the meat into 2.5 cm cubes. Sweat the remaining onion and garlic in the oil until translucent and briefly toast the remaining cumin and the cayenne with them.
Add the meat cubes, hominy, 600 ml of the meat stock (top up with chicken stock if there is not enough) and the chilli broth, cover and simmer gently for 45 to 60 minutes, until the meat and hominy are tender. If the flavours have not yet come together, cook for another 30 minutes.
Skim off any excess fat, season with salt and serve in deep bowls. Put the cabbage, radishes, coriander, lime and tostadas on the table so everyone can add their own toppings.

Drink with it

Mezcal · excellent match
Mezcal Joven (Espadín), neat in small sips, with a glass of water
The smoke and herbal notes of the mezcal pick up the roasted ancho broth and the oregano, and the rich pork can carry its strength; take small sips between spoonfuls.
Tequila and Mezcal: What's the Difference?
Aged tequila · good match
Reposado, neat at room temperature
Vanilla and cask wood round off the richness of the pork, and the agave sweetness suits the hominy.
Tequila Blanco, Reposado, and Añejo: what aging changes
Dark beer · good match
Dark lager (Negra Modelo style), ice-cold
Light caramel and roasted notes mirror the chillies, and the cold and carbonation refresh between spoonfuls of hot soup.
Which beer goes with food? More than just pils with barbecue
Red wine · good match
Garnacha or Zinfandel, lightly chilled, low in tannin
Red fruit and soft tannins accompany the tender meat without amplifying the chilli heat.
Which wine pairs with food? A simple approach to choosing

Why it pairs well

With a soup one thinks of beer or wine; in Mexico mezcal is often drunk alongside it, because its smoke suits the roasted ancho broth.

Preparation

Simmer the anchos in a small pot of water for 15 minutes until soft, then blend until smooth with 350 ml fresh water, the garlic, onion, salt and a little pepper and press through a sieve. The solids left in the sieve can go into the soup for more depth; if you prefer it milder, discard them.
Put the meat in one piece into a large pot, just cover with lightly salted water and bring to the boil with the half onion, whole garlic, pepper, 1 tsp cumin, oregano and bay leaf. Skim off the foam, cover and simmer for 45 minutes.
Set the meat and stock aside separately and cut the meat into 2.5 cm cubes. Sweat the remaining onion and garlic in the oil until translucent and briefly toast the remaining cumin and the cayenne with them.
Add the meat cubes, hominy, 600 ml of the meat stock (top up with chicken stock if there is not enough) and the chilli broth, cover and simmer gently for 45 to 60 minutes, until the meat and hominy are tender. If the flavours have not yet come together, cook for another 30 minutes.
Skim off any excess fat, season with salt and serve in deep bowls. Put the cabbage, radishes, coriander, lime and tostadas on the table so everyone can add their own toppings.

Drink with it

Mezcal · excellent match
Mezcal Joven (Espadín), neat in small sips, with a glass of water
The smoke and herbal notes of the mezcal pick up the roasted ancho broth and the oregano, and the rich pork can carry its strength; take small sips between spoonfuls.
Tequila and Mezcal: What's the Difference?
Aged tequila · good match
Reposado, neat at room temperature
Vanilla and cask wood round off the richness of the pork, and the agave sweetness suits the hominy.
Tequila Blanco, Reposado, and Añejo: what aging changes
Dark beer · good match
Dark lager (Negra Modelo style), ice-cold
Light caramel and roasted notes mirror the chillies, and the cold and carbonation refresh between spoonfuls of hot soup.
Which beer goes with food? More than just pils with barbecue
Red wine · good match
Garnacha or Zinfandel, lightly chilled, low in tannin
Red fruit and soft tannins accompany the tender meat without amplifying the chilli heat.
Which wine pairs with food? A simple approach to choosing

Why it pairs well

With a soup one thinks of beer or wine; in Mexico mezcal is often drunk alongside it, because its smoke suits the roasted ancho broth.

Pozole Rojo (Mexican red pork and hominy stew)

Preparation

Drink with it

Mezcal Joven (Espadín), neat in small sips, with a glass of water

Reposado, neat at room temperature

Dark lager (Negra Modelo style), ice-cold

Garnacha or Zinfandel, lightly chilled, low in tannin

This pairs well too.

Chicken Enchiladas

Chicken in Mole Sauce

Tacos al Pastor with Pineapple

Tamales with Pork in Red Chilli Sauce

Pozole Rojo (Mexican red pork and hominy stew)

Preparation

Drink with it

Mezcal Joven (Espadín), neat in small sips, with a glass of water

Reposado, neat at room temperature

Dark lager (Negra Modelo style), ice-cold

Garnacha or Zinfandel, lightly chilled, low in tannin

This pairs well too.

Chicken Enchiladas

Chicken in Mole Sauce

Tacos al Pastor with Pineapple

Tamales with Pork in Red Chilli Sauce