Pozole Ramen

I have been on a self-guided tour of ramen places in Boston recently and have really enjoyed paying attention to all the different styles and flavors. Because ramen has been on the brain so much when I tried pozole for the first time last week all I could think about was how I could mash it up with ramen. They both have a pork-laden broth and a variety of different toppings so I thought I could play up that similarity. I slowly cooked the hominy, pork, chiles, and spices in some water for 4 hours to form a rich flavorful broth and tender shreddy meat. Then I added the noodles and a bunch of toppings that could work for either ramen or pozole.
Sear off the pork in the pot and keep the bones right in there. The hominy has been steeping in warm water for about an hour with the onion and garlic. Add it to the pot with the pork. Stir in more water along with chile powder, oregano, and cumin and let this simmer away for about 4 hours. Meanwhile get all the toppings ready. The broth is looking real good. And the corn and pork are perfectly tender. Drop the ramen and get ready to eat! Put the ramen into each bowl first then add the soup. Put all the toppings on and dig in. This was an amazing cross between the two soups and probably the best thing I have made in awhile. I absolutely loved the deep flavors that kept me coming back for another bite. Addictive is a good word for this soup.

Pozole Ramen

  • 1 overflowing cup large dried hominy corn kernals
  • 1 Onion
  • 3 cloves Garlic
  • Salt and Pepper
  • 5 dried new mexico chiles
  • 5 Dried Ancho Chiles
  • 3 pounds bone-in country style pork ribs
  • 1 tablespoon Cumin
  • 2 teaspoons Smoked Paprika
  • 1 tablespoon Oregano
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Rice Wine Vinegar
  • cooked ramen noodles
  • lime wedges
  • Cilantro
  • Scallions
  • soft boiled egg

Instructions

  1. Rinse the hominy. Add it to a pot and cover with water. Cut the onion in half and peel the garlic and add them to the pot as well. Season with salt and pepper. Bring to a simmer and remove from heat. Allow to steep for 1 hour.
  2. Break up the chiles into smaller peices removing the seeds and stems. Toast in a dry pan until brittle, and lightly browned. Remove from pan and grind to a powder.
  3. Add oil to a stock pot and bring to high heat. Sear the pork on all sides.
  4. Add the hominy along with the water and veggies and bring to a simmer.
  5. Add in the chile powder you just made, along with the cumin, paprika, oregano, soy, and vinegar. Add more water to make sure everything is covered.
  6. Simmer for 4 hours. You could also put this into the oven at 275 for the 4 hours instead if that works better for you.
  7. Remove the pot from heat and test to make sure the hominy is tender. Remove the bones from the pork and shred it up right in the soup. The onion and garlic should sort of mash up and dissolve in there as well. Taste for seasoning and depending on how salty it is, add water or chicken stock if the soup seems like it needs more liquid. You can also add more soy sauce or vinegar if needed.
  8. Place the ramen in a bowl and top with the soup mixture. Top this with all the different toppings and the egg. Serve.