Rachael Ray: Guy Fieri Mexican Pork Pozole Recipe

ADVERTISEMENT

Rachael Ray: Guy Fieri’s Mexican Pork Pozole

Guy Fieri knows exactly how to fire people up, so you can imagine how thrilled her audience was when he joined The Rachael Ray Show! The enthusiastic, blonde-spiked chef explained that one of his favorite ways to make the most of his time in the kitchen at home, is to make a large amount of meat, like a Pork Shoulder, and then use the leftovers in a couple more meals throughout the week. Like Guy explained, you can make the Pork Shoulder on a Sunday, have tender shredded pork sandwiches for dinner that night, and then Tuesday or Wednesday you can make a dish like his Mexican Pork Pozole using some of the leftover pork! Really, does it get any better than that?

Trust me, you’ll want to start cooking right away! Click next page to get the recipe.

ADVERTISEMENT

Rachael Ray: Guy Fieri Mexican Pork Pozole Recipe Ingredients

Rachael Ray: Guy Fieri Mexican Pork Pozole Recipe

Guy Fieri’s Mexican Pork Pozole is the perfect way to use leftover pork shoulder! This stew will fill you up with delight! (jandrick / Flickr)

In a large Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, celery, carrots and 2 teaspoons of the salt, and sauté until the onion is translucent, 4-5 minutes. Add the garlic, pork, cumin, ancho, oregano and pepper, and sauté until the pork is browned on all sides, 6-8 minutes. Add the tomatoes, chicken stock and hominy, mix well and bring to a boil. Reduce the heat and simmer until the stock has thickened, 35-40 minutes. Set the pan aside off the heat

ADVERTISEMENT

Pour canola oil into a deep cast-iron skillet to a depth of 2 inches and heat over high heat to 350°F. Line a plate with paper towels and set it next to the stove.

Working in batches, fry the tortilla strips in the hot oil until crispy and golden brown, stirring often, 1-2 minutes. Using a slotted spoon or spider, transfer the strips to the paper towels. Season with the remaining 1 teaspoon of salt and set aside.

Serve the stew, garnishing each serving with the avocado, cabbage, radishes, jalapeños, green onions, cilantro and crispy tortilla strips.

  • 1 large sweet onion – coarsely chopped
  • 3 tsp kosher salt – divided
  • 4 C 3/4-inch cubed, reserved slow-roasted pork shoulder
  • 1 tbsp ancho chile powder
  • 1 tsp freshly ground black pepper
  • 2 qt chicken stock
  • canola oil – for frying
  • 2 Hass avocados – pitted, peeled, diced
  • 4 radishes – sliced thin
  • 1/2 C finely sliced green onions – white and light green parts
  • 2 tbsp extra-virgin olive oil
  • 2 large stalks celery – coarsely chopped
  • 4 garlic cloves – minced
  • 1 tbsp ground cumin
  • 1 tbsp dried Mexican oregano
  • 1 28-oz can whole fire-roasted tomatoes – halved, with juice
  • 1 25-oz can hominy – rinsed, drained
  • 8 corn tortillas – cut into strips
  • 1/2 small head green cabbage – sliced thin
  • 1 jalapeno – seeded, sliced thin
  • 1/2 C chopped cilantro

Guy Fieri: Rachael Ray Mexican Pork Pozole Recipe Directions

  1. In a large Dutch oven over medium-high heat, heat the olive oil until hot
  2. Add the celery, onion, carrots, and 2 tsp salt
  3. Saute for about 4-5 minutes, until the onion is translucent
  4. Add the pork, garlic, cumin, oregano, ancho, and pepper and saute for about 6-8 minutes, until the pork has browned all over
  5. Add the chicken stock, tomatoes, and hominy, then mix well and bring to a boil
  6. Reduce the hat and simmer until the stock has thickened, approximately 35-40 minutes
  7. Take the pan off the heat
  8. Pour the canola oil into a deep cast-iron skillet, filling 2 inches up the side of the pan
  9. Heat the oil over high heat to 350 degrees
  10. Line a plate with paper towels and place it next to the stove
  11. Fry the tortilla strips in batches in the hot oil for about 1-2 minutes, stirring often, until crispy and golden-brown
  12. Use a slotted spoon or a spider to transfer the crispy strips to the paper towels
  13. Season with the last tsp of salt, then set aside
  14. Serve the stew in bowls, garnished with avocado, radishes, cabbage, green onions, jalapeno, cilantro, and crispy tortilla strips

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.