How to Make Pozole Rojo

How to Make Pozole Rojo

  • Prepare: 1H 10M
  • Cook: 4H 10M
  • Total: 5H 20M
How to Make Pozole Rojo

How to Make Pozole Rojo

Ingredients

  • Meat

    • 3 lbs Pork shoulder
  • Produce

    • 3 cans (15 ounces each white hominy, white
    • 4 Ancho peppers
    • 1 Avocado
    • 1 Bay leaf
    • 6 Garlic cloves, large
    • 4 Garlic cloves
    • 4 Guajillo peppers
    • 1 Iceberg lettuce
    • 1 Lime
    • 1/2 tsp Mexican oregano, dry
    • 1 Onion
    • 1 Oregano, dry
    • 1 Radishes
    • 1 White onion, rough
    • 1 White onion, small
  • Canned Goods

    • 2 Knorr bouillon
  • Baking & Spices

    • 1 Salt
  • Oils & Vinegars

    • 2 tbsp Vegetable oil
  • Liquids

    • 8 cups Water
  • Time
  • Prepare: 1H 10M
  • Cook: 4H 10M
  • Total: 5H 20M

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Description

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Pozole Rojo is a hearty and delicious stew that is a traditional Mexican dish. Youll love every spoonful!

Ingredients

  • For the stew:
  • 8 cups of water
  • 3 lbs pork shoulder, cubed
  • 1 white onion, rough chopped
  • 6 large garlic cloves
  • 2 Knorr bouillon, chicken flavored
  • 1 bay leaf
  • 3 cans (15 ounces each) white hominy, drained and rinsed
  • For the red sauce:
  • 4 or 5 guajillo peppers, cleaned, seeded, and deveined
  • 4 or 5 ancho peppers, cleaned, seeded, and deveined
  • 4 garlic cloves
  • 1 small white onion, chopped
  • ½ teaspoon dry Mexican oregano
  • 2 tablespoon vegetable oil
  • Salt to taste
  • For the toppings:
  • shredded iceberg lettuce, or shredded cabbage
  • finely diced onion
  • sliced radishes
  • dry oregano
  • lime
  • avocado

Directions

  • Heat water in a large stock pot.
  • Add pork meat, onion, garlic, bouillon.
  • Bring to a boil, then lower heat. Let simmer for 3 hours until meat is tender.
  • Be sure to take the fat from the top of the pot.
  • Remove pork from broth.
  • Reserve broth.
  • Trim any excess fat off the pork.
  • Shred meat and cover.
  • Discard onion and garlic from the broth.
  • While the meat is cooking, soak the ancho and guajillo chiles in hot water for 30 minutes or until they are soft.
  • Blend the chiles, garlic cloves, onion, oregano, and 1 cup of the water used to soak the chiles.
  • Puree mixture until smooth.
  • Heat oil in a large skillet.
  • Add the chile puree and salt to taste.
  • It will splatter. Stir constantly.
  • Reduce heat to medium.
  • Simmer for 15 minutes.
  • Add the sauce to the broth.
  • Bring it to a boil.
  • Add meat.
  • Stir to combine.
  • Let simmer for 15 minutes.
  • Add white hominy.
  • Taste for salt.
  • Simmer for 10 minutes, or until hominy is heated.
  • Serve along with toppings.
  • Enjoy!
  • Serves: 6-8
  • Prepare: 1 hour 10 mins
  • Cook Time: 4 hours 10 mins
  • TotalTime:
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Title:

How to Make Pozole Rojo

Descrition:

Nothing, though, beats a big bowl of delicious Pozole Rojo on a cold, winter day. This traditional Mexican stew is hearty, spicy, and delicious.

How to Make Pozole Rojo

  • Meat

    • 3 lbs Pork shoulder
  • Produce

    • 3 cans (15 ounces each white hominy, white
    • 4 Ancho peppers
    • 1 Avocado
    • 1 Bay leaf
    • 6 Garlic cloves, large
    • 4 Garlic cloves
    • 4 Guajillo peppers
    • 1 Iceberg lettuce
    • 1 Lime
    • 1/2 tsp Mexican oregano, dry
    • 1 Onion
    • 1 Oregano, dry
    • 1 Radishes
    • 1 White onion, rough
    • 1 White onion, small
  • Canned Goods

    • 2 Knorr bouillon
  • Baking & Spices

    • 1 Salt
  • Oils & Vinegars

    • 2 tbsp Vegetable oil
  • Liquids

    • 8 cups Water

The first person this recipe

inmamamaggieskitchen.com

inmamamaggieskitchen.com

395 0

Found on inmamamaggieskitchen.com

Mamá Maggie's Kitchen

How to Make Pozole Rojo

Nothing, though, beats a big bowl of delicious Pozole Rojo on a cold, winter day. This traditional Mexican stew is hearty, spicy, and delicious.