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Pozole Rojo
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Pozole Rojo

2 h 15 minPara 10Nutri-Score B€€
de @cooking.con.claudia26 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • waterOtro4,7 litros
  • saltEspecias54 g
  • pork ribsCarne450 g
  • pork shoulder (cut into 1 inch cubes)Carne1,8 kg
  • onion (half for the broth, a piece for the sauce)Frutas y verduras1 pieza
  • bay leavesEspecias4 piezas
  • precooked hominy (rinsed and drained)Despensa2,6 kg
  • guajillo chiles (rinsed, stems and seeds removed)Frutas y verduras15 piezas
  • ancho chiles (rinsed, stems and seeds removed)Frutas y verduras2 piezas
  • garlic (cloves)Frutas y verduras4 piezas
  • chicken bouillonDespensa15 g
  • dried oreganoEspecias3 g
  • cumin seedsEspecias2 g

por ración

Nutrición

497kcal

Carbohidratos
47 g
Proteínas
30 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Batidora de vaso
  • Tamiz
  • Espumadera

paso a paso

Preparación

  1. Boil the water and add the meat

    • Bring the water to a boil in a large pot.
    • Add the salt, the pork ribs and the cubed pork shoulder, then mix and bring back to a boil.
    Paso 1

  2. Skim and simmer the broth

    • Skim the surface to remove impurities from the meat.
    • Add the onion and bay leaves, cover, reduce the heat to medium low and cook until the meat is tender.
    Paso 2

  3. Add the hominy

    • Rinse the hominy well and add it to the pot.
    Paso 3

  4. Soften the chiles

    • Rinse the chiles and place them in the pot on top of the broth.
    • Let them soak and cook until softened, then transfer them to the blender.
    Paso 4

  5. Skim the broth

    • Skim the oily top layer of the broth to remove as much fat as possible.
    Paso 5

  6. Blend the red sauce

    • Pour enough broth into the blender to cover the chiles.
    • Add the onion, garlic, chicken bouillon, oregano and cumin seeds.
    • Blend until smooth.
    Paso 6

  7. Fry and add the sauce

    • Pour the sauce into the pot, straining if needed.
    • Fry the sauce in the pot to enhance the flavors, then taste and adjust the salt.
    Paso 7

  8. Finish cooking

    • Cover and let the pozole continue cooking so all the flavors come together.
    Paso 8

  9. Serve

    • Serve the pozole hot with your favorite garnishes.
    Paso 9
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