El Jardin’s Pozole Rojo | KCET
El Jardin’s Pozole Rojo
A well-loved dish, El Jardin's pozole rojo recipe bears the flavors of Mexico with surprising tastes outside the country's borders.
2 lbs pork shoulder, cubed
1 lb pig’s feet or stock bones
2 yellow onions cut in half Yellow onion
8 cloves of garlic
2 kombu leaves
3 fresh bay leaves
2 lbs. nixtamalized corn or hominy Chile paste
5 ancho chilies
4 cloves of garlic
3 sprigs of oregano
2 fresh avocado leaves
½ cup of bonito flakes
sea salt to taste
More Migrant Kitchen Recipes
1. Add all stock ingredients into a 2 gallon stock pot. Cover everything with cold water and heat on medium.
2. Char onions and garlic cloves in a dry pan or if you have gas directly over the flame using tongs to not burn yourself.
3. Deseed chilies and cover with hot water until soft.
4. Blend all chile paste ingredients including the chile water until a smooth paste .
5. Run paste through strainer to ensure chile skins are strained.
6. Add chile paste to pork stock, turn heat on low for 4 hours.
7. Remove pig feet and save the skin, thinly slice and add toss with half a lime.
8. Season pozole to taste with sea salt
For garnish, use thinly sliced radishes, lettuce sliced thinly, lime wedges, oregano and reserved pig feet skin
Top Image: El Jardin's Pozole Rojo | Still from "The Migrant Kitchen" El Jardin
Connect with KCET
Astrophysicist Andrea Ghez, user experience designer Evan Sullivan, and choreographer Kyle Abraham talked about everything from what it means to be creative to how we can overcome creative fears.
Places like Taylor Yard give us a window to explore ways to balance the city's critical needs for green space, livable space and climate change strategies.
A Q&A will immediately follow the screening with actor Susan Kelechi Watson and production designer Jade Healy.
After the screening, KCET Cinema Series host Pete Hammond conversed with director Fernando Ferreira Meirelles (City of Gold), and writer Anthony McCarten.
- 1 of 220
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›