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Captain America: The Winter Soldier

Big Game Bites: Crossbones' Pozole Rojo

Add 'Chopped' co-host Aarà³n Sà¡nchez's spicy Crossbones Pozole Rojo to your big game party with this recipe!

We're counting down to kickoff of the big game--and more importantly--a brand new spot for Marvel's "Captain America: The Winter Soldier" with tons of awesome new Captain America content. 

Chef Aarón Sánchez

To help you make your big game party the most Cap-tastic it can be, we asked some of the greatest chefs in the world to create dishes inspired by "Captain America: The Winter Soldier." See all our recipes here, check out some other Cap-approved party ideas from Spoonful.com, and don't miss the epic new movie spot on February 2!

Aarón Sánchez, co-host of Food Network’s hit series, "Chopped" and the chef/owner of Kansas City’s Mestizo, brought the heat with his dish. "Like Crossbones' slick mercenary style," says Sánchez, "the spice of the chiles used in this dish will sneak up on a person, slowly and subtly. The red color of the dish represents the Red Skull, who Crossbones' has worked side-by-side with [in the comics]."

Crossbones' Pozole Rojos by Aarón Sánchez
Serves 8

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 (see recipe further down)
3 15-ounce cans white hominy, drained
Vegetable oil, for frying
8 corn tortillas, cut into thin strips
Finely chopped white onion
Thinly sliced radishes
Lime wedges
Dried whole oregano (preferably Mexican) 

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 and oregano, and let your guests garnish their own servings. 

    Chile Colorado Sauce
    Makes 2 Quarts

    3 medium Spanish or white onions, quartered
    8 medium fresh tomatillos, husked and washed
    4 plum tomatoes, cored and quartered
    8 whole garlic cloves, peeled
    Olive oil, for drizzling
    1 ancho chile (½ ounce), stemmed, seeded and deveined
    2 guajillo chiles (½ ounce), stemmed, seeded and deveined
    1 quart chicken stock (low-sodium store-bought is fine) 
    Salt and freshly ground black pepper

    Preheat the broiler.

    Put the onion, tomatillos, tomatoes and garlic on a baking pan and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning until the vegetables start to get charred, about 7 minutes. Remove, set aside, and let cool to roomtemperature. 

    In a large dry skillet over medium-low heat, toast the guajillos, turning them over halfway through, just until they smell great--about 1 minute. Transfer them to a bowl, cover them with hot water and let them soak until they’re soft, about 30 minutes. Drain the chiles and discard the soaking water. 

    Combine the vegetables and chiles in a blender with the chicken stock (you'll have to work in batches) and puree until the mixture is very smooth. Transfer each batch to a bowl as it's done, and stir the batches together well. Season with salt and pepper to taste. 

    Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

        Follow Chef Sánchez on Twitter--@
        chef_aaron and Instagram--@chef_aaronsanchez. Like Chef Sánchez on Facebook and add him on Google Plus. Check out Chef Sánchez's official website. Stay tuned to Marvel.com for more recipes and "Captain America: The Winter Soldier" content!

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