Pozole Rojo (Mexican Pork and Hominy Stew) recipe
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Ingredients
- 2 (16 ounce) cans white hominy, drained water to cover 1 head garlic, cloves peeled salt to taste 1 pound boneless pork shoulder, cubed 1 pound boneless pork loin, cubed ½ pound pork neck bones 1 large plum tomato 4 ounces dried guajillo chiles, stemmed and seeded 1 clove garlic ¼ teaspoon dried oregano 1 pinch ground cumin 2 cups water 1 head iceberg lettuce, finely shredded 1 small onion, diced 4 limes, quartered
Nutrition Info
- 407.7 caloriescarbohydrate: 35.3 gcholesterol: 81 mgfat: 17.2 gfiber: 9.1 gprotein: 29.8 gsaturatedFat: 5.6 gservingSize: -sodium: 517.1 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Pozole Rojo (Mexican Pork and Hominy Stew)
Directions
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Place hominy in a large pot, cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
Place tomato and guajillo chiles in a pot and add enough water to cover, bring to a boil. Cook until chiles have softened, 15 to 20 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 the pork bones.
Pour chile sauce into hominy mixture, bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.