Pozole Rojo (Mexican Pork and Hominy Stew)

Name: Pozole Rojo (Mexican Pork and Hominy Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 4 ounces dried guajillo , ancho, or a combination of both, chili pods; Salt; 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed; 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat; 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves; 3 bay leaves; 1 teaspoon ground cumin; 2 Tbsp of dry oregano (Mexican oregano if available); Half a small cabbage, thinly sliced; One bunch cilantro, chopped; 1/2 white onion, chopped; 2 avocados, chopped; 4 limes, quartered; A bunch of red radishes, sliced thin; A couple dozen tostada shells (see Recipe Note)

Instructions

Prep:30minCook:3h

Traditional Mexican pozole rojo is a rich, brothy soup made with pork, hominy, and red chiles. To serve, each bowl is piled with shredded cabbage, radishes, cilantro, lime, and avocado.

Pozole Rojo (Mexican Pork and Hominy Stew)

Nutrition balance score

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Ingredients

Instructions

Notes

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