Name: Pozole Rojo (Mexican Pork and Hominy Stew)
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Boneless pork shoulder, cubed - 1 pound; Boneless pork loin, cubed - 1 pound; Pork neck bones - ½ pound; Water to cover - ½ pound; Garlic, cloves peeled - 1 head; Salt to taste - 1 head; Plum tomato - 1 large; Dried guajillo chiles, stemmed and seeded - 4 ounces; Garlic - 1 clove; Dried oregano - ¼ teaspoon; Ground cumin - 1 pinch; Water - 2 cups; White hominy, drained - 2 (16 ounce) cans; Shredded lettuce or cabbage - 2 (16 ounce) cans; Onion, diced - 1 small; Limes, quartered - 4

Pozole Rojo (Mexican Pork and Hominy Stew)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pozole Rojo (Mexican Pork and Hominy Stew)

1. Boneless pork shoulder, cubed - 1 pound

2. Boneless pork loin, cubed - 1 pound

3. Pork neck bones - ½ pound

4. Water to cover - ½ pound

5. Garlic, cloves peeled - 1 head

6. Salt to taste - 1 head

7. Plum tomato - 1 large

8. Dried guajillo chiles, stemmed and seeded - 4 ounces

9. Garlic - 1 clove

10. Dried oregano - ¼ teaspoon

11. Ground cumin - 1 pinch

12. Water - 2 cups

13. White hominy, drained - 2 (16 ounce) cans

14. Shredded lettuce or cabbage - 2 (16 ounce) cans

15. Onion, diced - 1 small

16. Limes, quartered - 4

How to cook deliciously - Pozole Rojo (Mexican Pork and Hominy Stew)

1. Stage

Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

2. Stage

Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

3. Stage

Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

4. Stage

Transfer pork to a work surface and shred with 2 forks. Discard the pork bones and garlic.

5. Stage

Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

6. Stage

Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.