Pozole Rojo (Mexican Pork and Hominy Stew)
Description
This pozole recipe is a tasty traditional Mexican pork soup with hominy cooked in a rich and smoky red sauce made with guajillo chiles and tomatoes.
Ingredients
•
1 pound boneless pork shoulder, cubed
•
1 pound boneless pork loin, cubed
•
1/2 pound pork neck bones
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water to cover
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1 head garlic, cloves peeled
•
salt to taste
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1 large plum tomato
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4 ounces dried guajillo chiles, stemmed and seeded
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1 clove garlic
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1/4 teaspoon dried oregano
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1 pinch ground cumin
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2 cups water
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2 (16 ounce) cans white hominy, drained
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shredded lettuce or cabbage
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1 small onion, diced
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4 limes, quartered
Directions
1
Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt; 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
Meanwhile, place tomato and guajillo chiles in a pot; add enough water to cover and bring to a boil. Cook until chiles have softened, about 15 minutes; drain.
3
Place tomato and chiles, 1 clove garlic, oregano, cumin, and salt in a blender; add 2 cups water and blend until smooth. Strain mixture through a fine-mesh sieve; set chile sauce aside.
4
Transfer pork to a work surface; shred with 2 forks. Discard pork bones and garlic.
5
Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
6
Divide pozole among serving bowls. Top with shredded cabbage and onion; serve lime wedges on the side.