Can you believe that the end of 2015 is here? This year has really flown by. Whether on the road with the Cacique® team or shooting Taco Trip and Chopped, this year seems to have gone faster than any other year. I’m looking forward to some awesome stuff we have in the works for 2016 and as this year comes to a close, I’m not only reflecting on how this year has been, but also on what’s to come in the next year.
Here are some of my 2016 resolutions:
- Take my son, who is four, to Mexico. I want to show him where his family is from and give him a chance to really experience the culture.
- I want to be healthier – not have as many late nights and eat healthier. Being healthy is something that a lot of people strive for and a great way to do that is learning how to cook at home. You know each ingredient that you are putting in and can choose healthier options. Check out Cacique’s cookbook – http://www.caciqueinc.com/cookbook/. It’s got some great recipes that are delicious and easy to make.
- Make more time for my family. I have a large extended family and I don’t get to see everyone as much as I’d like. I’m going to make a top priority for me in 2016!
And, as all of you probably know, I do love my holiday traditions. We keep New Years pretty simple since I’m usually at my restaurant, but we always make sure that the house gets a good scrub and eat 12 grapes at midnight and make a wish for the coming year. And, of course, it’s all about the food for me! Traditional dishes include bacalao and pozole. Here is my recipe for my pozole rojo, hope you all enjoy!
Wishing you and yours a safe and Happy New Year!
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- One 6-pound boneless pork butt
- 1 quart chicken stock (low-sodium store-bought is fine)
- 1 head garlic, separated into cloves and peeled
- 1 teaspoon dried whole oregano (preferably Mexican), crumbled
- 2½ cup Chile Colorado Sauce
- Three 15-ounce cans white hominy, drained
- For the Garnish:
- Vegetable oil, for frying
- 8 corn tortillas, cut into thin strips
- Finely chopped white onion
- Thinly sliced radishes
- Lime wedges
- Cacique® Queso Fresco
- Dried whole oregano (preferably Mexican)
HOW TO MAKE IT
- Put the pork in a large heavy stockpot or Dutch oven. Add 3 quarts water, the stock, garlic, and 1 teaspoon salt and bring to a boil. Skim off and discard any foam that rises to the surface. Stir in the oregano, reduce the heat, and simmer gently, uncovered, until the pork is tender, about 3 hours.
- Lift the pork out of the broth onto a cutting board. Shred the pork with two forks and return it to the broth along with the Chile Colorado Sauce and hominy and another teaspoon of salt.
- Bring to a boil, then reduce the heat and simmer for 30 minutes.
- While the pozole cooks, line a baking sheet with paper towels. Pour ½ inch of vegetable oil into a large skillet over medium-high heat. When the surface shimmers but the oil is not smoking (if it is, reduce the heat!), fry the tortilla strips in batches – so you don’t crowd the skillet – just until they’re golden brown, about 3 minutes per batch. Transfer them to the paper towels to drain and sprinkle them very lightly with salt while they’re still hot.
- Serve bowls of pozole with the tortilla strips and bowls of onion, radish slices, lime wedges, Queso Fresco and oregano and let your guests garnish their own servings.