Plat
Pozole Rojo de Res
1 h 15Pour 6Nutri-Score B€€
B
1 h 15
1 h 15Pozole Rojo de Res
recette de
Jesus Zambrono FC
@jesuszambranofood
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef shank (cut into large chunks)Viandes800 g- chuck beef roast (cut into large chunks)Viandes700 g
onion (peeled, halved)Fruits et légumes1 morceau
garlic (peeled)Fruits et légumes4 morceaux
salt (to taste)Épices10 g
guajillo chiles (stemmed and seeded)Fruits et légumes5 morceaux- ancho chiles (stemmed and seeded)Fruits et légumes3 morceaux
water (for blending the salsa)Autres250 ml
chicken bouillon (powder or cube)Épicerie15 g- hominy (maíz pozolero) (drained and rinsed)Épicerie800 g
bay leaves (whole)Épices2 morceaux
par portion
Nutrition
318kcal
- Glucides
- 24 g
- Protéines
- 29 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Marmite
Blender
Casserole
Passoire
pas à pas
Préparation
- Étape 1
Boil the beef
- Place the beef shank and chuck roast in a stockpot with the onion, garlic and salt.
- Cover with water and bring to a boil, then simmer until the meat is tender.
- Étape 2
Prepare the chile salsa
- Boil the guajillo and ancho chiles in a saucepan until softened.
- Transfer the chiles to a blender with water and chicken bouillon, then blend until smooth.
- Étape 3
Add the hominy
- Skim and clean the broth, removing any impurities.
- Add the drained hominy to the pot.
- Étape 4
Simmer with the salsa
- Pour the blended chile salsa into the pot and add the bay leaves.
- Let it come to a full boil and simmer so the flavors come together.
- Étape 5
Serve
- Ladle the pozole into bowls and enjoy hot.