From the Demo: Day of the Dead with Maite Gomez-Rejón
Serves 8 – 10
Ingredients:
For the stew:
4 lbs pork ribs or shoulder, cut into pieces (you can substitute chicken for pork)
10 cups water
1 head garlic, peeled and divided
1 large white onion, quartered
handful dried oregano
5 whole peppercorns
5 dried ancho chiles, stemmed and seeded
5 dried pasilla or guajillo chiles, stemmed and seeded
3 – 15 oz cans hominy, rinsed and drained
salt
For the accompaniments:
4 limes, cut into wedges
4 cups thinly sliced iceberg lettuce
15 radishes, thinly sliced
handful dried oregano
24 tostadas
Preparation:
1. Bring the pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add 1 tablespoon of salt, quartered onion, garlic, peppercorns and oregano. Partially cover and simmer over medium-low heat until the meat is tender, about 2 hours. Remove the meat from the broth, let cool and shred.
2. Strain broth and return to the pot. Transfer the cooked onion and garlic to a blender with 1 1/2 cups of the brother and puree until smooth. Add puree to broth.
3. While the meat is cooking, stem and seed the chiles and re-hydrate them in enough hot water to cover – keeping them submerged – for about 20 minutes.�
4. Puree the chiles with 1 1/2 cups water in a blender.
5. Add the pureed chiles, shredded meat and hominy to the broth and simmer for about 5 minutes. Taste and adjust seasoning.
6. Serve with tostadas, shredded lettuce, radishes, dried oregano and lime wedges.
Purchase items in BOLD in-store at Surfas or online at Culinary District!