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Pozole Rojo
Hoofdgerecht

Pozole Rojo

2 u 15 minVoor 10Nutri-Score B€€
van @cooking.con.claudia26 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • waterOverig4,7 liter
  • saltKruiden en specerijen54 g
  • pork ribsVlees450 g
  • pork shoulder (cut into 1 inch cubes)Vlees1,8 kg
  • onion (half for the broth, a piece for the sauce)Groente en fruit1 stuk
  • bay leavesKruiden en specerijen4 stukken
  • precooked hominy (rinsed and drained)Voorraadkast2,6 kg
  • guajillo chiles (rinsed, stems and seeds removed)Groente en fruit15 stukken
  • ancho chiles (rinsed, stems and seeds removed)Groente en fruit2 stukken
  • garlic (cloves)Groente en fruit4 stukken
  • chicken bouillonVoorraadkast15 g
  • dried oreganoKruiden en specerijen3 g
  • cumin seedsKruiden en specerijen2 g

per portie

Voedingswaarden

497kcal

Koolhydraten
47 g
Eiwitten
30 g
Vetten
21 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Zeef
  • Schuimspaan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Add the hominy

    • Rinse the hominy well and add it to the pot.
    Stap 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.
    Stap 4

  5. Skim the broth

    • Skim the oily top layer of the broth to remove as much fat as possible.
    Stap 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.
    Stap 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.
    Stap 7

  8. Finish cooking

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

  9. Serve

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