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Pozole Rojo with Pork and Hominy
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Pozole Rojo with Pork and Hominy

5 hPara 16Nutri-Score C€€
de @itzelcastanova5 importaciones0 veces cocinadas
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Ingredientes

16 personas
  • pork meat (rinsed, cut into small chunks)Carne9 kg
  • pork bone (large chunks, for the broth)Carne500 g
  • water (for the pot)Otro6 litros
  • onion (whole, peeled)Frutas y verduras1 pieza
  • garlic (whole head)Frutas y verduras1 pieza
  • bay leavesEspecias3 piezas
  • salt (plus more to taste)Especias30 g
  • chile guajillo (seeds removed, soaked overnight)Frutas y verduras18 piezas
  • chile de arbol (seeds left in, soaked overnight)Frutas y verduras10 piezas
  • chipotle in adobo (with seeds)Despensa2 piezas
  • garlic (cloves, peeled)Frutas y verduras4 piezas
  • black pepper (ground)Especias3 g
  • oregano (dried, plus more crushed to finish)Especias6 g
  • hominy (two packages, drained and rinsed)Despensa1,6 kg
  • tostadas (for serving)Panadería12 piezas
  • serrano chiles (for serving)Frutas y verduras4 piezas
  • cilantro (chopped, for serving)Frutas y verduras30 g
  • radishes (sliced, for serving)Frutas y verduras200 g
  • onion (finely chopped, for serving)Frutas y verduras1 pieza
  • cabbage (shredded, for serving)Frutas y verduras300 g
  • limes (cut into wedges, for serving)Frutas y verduras4 piezas

por ración

Nutrición

1317kcal

Carbohidratos
30 g
Proteínas
109 g
Grasas
84 g
Adaptar utensilios

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Utensilios

  • Olla
  • Batidora de vaso
  • Escurridor
  • Placa de cocina

paso a paso

Preparación

  1. Build the broth

    • Fill the large pot halfway with water.
    • Add the whole onion, the head of garlic, the bay leaves and plenty of salt.
    • Bring to a gentle boil.
    Paso 1

  2. Cook the pork

    • Add the rinsed pork chunks and the large bone to the hot water.
    • Add the rest of the meat, cover and let cook.
    Paso 2

  3. Blend the chile sauce

    • Put the soaked guajillos, chile de arbol and chipotles in adobo in the blender.
    • Add some of the chile soaking water, the garlic cloves, black pepper, salt and oregano.
    • Blend until completely smooth.
    Paso 3

  4. Add the sauce and hominy

    • Uncover the pot and pour in the blended chile sauce without straining.
    • Add the drained, rinsed hominy.
    • Mix well, cover and cook.
    Paso 4

  5. Season and simmer

    • Taste and add more salt, then crush in more oregano.
    • Mix well, cover and simmer on low until the meat is very tender and falling apart.
    Paso 5

  6. Serve

    • Ladle the pozole into bowls.
    • Serve with tostadas, serranos, cilantro, radish, onion, cabbage, salt, oregano and lime wedges.
    Paso 6
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