Pozole Rojo (Mexican Pork and Hominy Stew)
Recipe by Consuelo Aguilar from allrecipes.com
Dinner 2 Hr. 50 Mins.
Ingredients
8
8 servings
- •1 pound boneless pork shoulder, cubed
- •1 pound boneless pork loin, cubed
- •0.5 pound pork neck bones
- •water to cover
- •1 head garlic, cloves peeled
- •salt to taste
- •1 large plum tomato
- •4 ounces dried guajillo chiles, stemmed and seeded
- •1 clove garlic
- •0.25 teaspoon dried oregano
- •1 pinch ground cumin
- •2 cups water
- •2 (16 ounce) cans white hominy, drained
- •shredded lettuce or cabbage
- •1 small onion, diced
- •4 limes, quartered
Instructions
- 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.
- 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.
- 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.
- Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.
- Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
- Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.
Nutritional Facts
Per 8 servings
- Calories: 408
- Carbohydrate: 35g
- Fat: 17g
- Fiber: 9g
- Protein: 30g
- Sugar: 5g
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