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

5 hPour 16Nutri-Score C€€
par @itzelcastanova5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

16 personnes
  • pork meat (rinsed, cut into small chunks)Viandes9 kg
  • pork bone (large chunks, for the broth)Viandes500 g
  • water (for the pot)Autres6 litres
  • onion (whole, peeled)Fruits et légumes1 morceau
  • garlic (whole head)Fruits et légumes1 morceau
  • bay leavesÉpices3 morceaux
  • salt (plus more to taste)Épices30 g
  • chile guajillo (seeds removed, soaked overnight)Fruits et légumes18 morceaux
  • chile de arbol (seeds left in, soaked overnight)Fruits et légumes10 morceaux
  • chipotle in adobo (with seeds)Épicerie2 morceaux
  • garlic (cloves, peeled)Fruits et légumes4 morceaux
  • black pepper (ground)Épices3 g
  • oregano (dried, plus more crushed to finish)Épices6 g
  • hominy (two packages, drained and rinsed)Épicerie1,6 kg
  • tostadas (for serving)Boulangerie12 morceaux
  • serrano chiles (for serving)Fruits et légumes4 morceaux
  • cilantro (chopped, for serving)Fruits et légumes30 g
  • radishes (sliced, for serving)Fruits et légumes200 g
  • onion (finely chopped, for serving)Fruits et légumes1 morceau
  • cabbage (shredded, for serving)Fruits et légumes300 g
  • limes (cut into wedges, for serving)Fruits et légumes4 morceaux

par portion

Nutrition

1 317kcal

Glucides
30 g
Protéines
109 g
Lipides
84 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Passoire
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Serve

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