Pozole Rojo
This pozole rojo recipe is made with pork, hominy, chilis and different spices. Topped off with cabbage, onions, oregano, lime and radishes.
Ingredients
- 3.5 lbs of Pork shoulder cut into 2 in cubes
- 1 can of Hominy 110 oz, rinsed
- 11 Chile Guajillo stems removed
- 2 tsp Dried Oregano
- 3 Garlic Cloves
- 1/4 Onion sliced
- 1 tsp Ground Black Pepper
- Salt to taste
- Water
- Limes cut into wedges
- Dried Oregano for garnish
- Onion diced for garnish
- Radish sliced for garnish
- Cabbage shredded for garnish
Instructions
- Rinse and clean pork and place it in a large pot with enough water to cover the pork entirely. Turn on the stove to medium - high heat and let it come to a boil.
- Once the pork starts to boil, start removing the scum that comes to the top of the surface. After there is no more scum on the top, cover and simmer on low heat for 30-45 mins
- After 30-35 mins, rinse the pozole under cold water and add to the pot along with the oregano and 1 bay leaf.
- In a dry skillet, toast the chilis for about 30 seconds to 1 minute then remove from the heat and add enough hot water to cover the chilis and let it soften for about 5-7 mins.
- Add softened chilis with the water to a blender along with 3 garlics, salt and black pepper and blend until smooth. Set aside.
- Preheat a skillet with a little bit of oil before adding the sliced onions and cook until they start to develop a golden brown color.
- Remove the pan from the heat then add the blended chiles. Be careful since the chile will splatter once it hits the hot pan. Give it a mix and place it back on the heat and let it come to a simmer. Turn off heat.
- You can either add all the chile mixture into the pot or add a few spoonfuls into the pot and set aside the rest in a bowl for people to add to their own bowl of pozole.
- Serve the pozole in a bowl and garnish with cabbage, radishes, onion and a little sprinkle of dried oregano.