POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
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Aiza Ch
aiza.ch31@gmail.comI'm not a big fan of Mexican food, but I thought I'd give this recipe a try. I was pleasantly surprised! The pozole rojo was very flavorful and satisfying. I'll definitely be making it again.
Funneemunkee Chase
c.funneemunkee51@hotmail.frThis recipe is a bit time-consuming, but it's definitely worth the effort. The pozole rojo was so flavorful and delicious, and my family loved it.
mike Ezichi
m_e25@yahoo.comI've never made pozole rojo before, but this recipe made it easy. It was a lot of work, but it was worth it. The stew was delicious!
carldon hardinsr
carldon_h@gmail.comThis stew is perfect for a party! I made a big batch and it was gone in no time. Everyone loved it.
Lasma Emulova
lasma85@hotmail.comI'm a vegetarian, so I made this recipe with tofu instead of pork. It was still very good, but I think it would have been even better with meat.
Aftab Hussain
h_a@yahoo.comThis recipe is a great starting point, but I made a few changes to suit my own taste. I used chicken instead of pork, and I added some vegetables like carrots and celery. It turned out delicious!
Amaris Martinez
ma12@hotmail.comI followed the recipe exactly, but my pozole rojo turned out bland. I'm not sure what I did wrong.
Anwar Sohaib Khan
akhan@yahoo.comThis recipe was a bit too spicy for my taste, but otherwise it was very good. I would recommend using less chili powder next time.
Home of the Gilmores
gilmores_h81@hotmail.comI made this stew for dinner last night and it was a huge hit! My husband and kids loved it. The stew was flavorful and hearty, and the hominy added a nice texture.
Amy A Perham
a_amy95@gmail.comThis is the best pozole rojo I've ever had! The pork is so tender and juicy, and the broth is rich and flavorful. I highly recommend this recipe.
The Doom Slayer
t.slayer15@hotmail.comI love this recipe! The pozole rojo is so easy to make, and it's always delicious. I especially love the way the hominy soaks up all the flavors of the broth.
Lofi Edits
l-edits@gmail.comThis recipe is a keeper! I've made it several times now, and it's always a hit with my friends and family. The stew is so flavorful and satisfying, and it's perfect for a cold winter day.
Rabbi Hawlader
hawlader@hotmail.frWow! This pozole rojo is amazing! The combination of pork, hominy, and spices is perfect. I especially love the addition of the guajillo and ancho chiles, which give the stew a lovely smoky flavor.
Wahid baloch Wahid baloch
wahid_b15@aol.comFollowed the recipe to the letter and it turned out perfectly! The stew was hearty and flavorful, with just the right amount of spice. My family loved it, and we'll definitely be making it again soon.
Juan Gamboa
j-gamboa@gmail.comThis pozole rojo was an absolute delight! From the first bite, I was transported to the streets of Mexico City, where I first tasted this delicious stew. The pork was tender and juicy, the hominy soft and creamy, and the broth was rich and flavorful.