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Pozole Rojo
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Pozole Rojo

2 godz. 15 minPorcje: 10Nutri-Score B€€
od @cooking.con.claudia26 importówugotowano 0 razy
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Składniki

10 osób
  • waterInne4,7 litry
  • saltPrzyprawy54 g
  • pork ribsMięso450 g
  • pork shoulder (cut into 1 inch cubes)Mięso1,8 kg
  • onion (half for the broth, a piece for the sauce)Warzywa i owoce1 kawałek
  • bay leavesPrzyprawy4 kawałki
  • precooked hominy (rinsed and drained)Spiżarnia2,6 kg
  • guajillo chiles (rinsed, stems and seeds removed)Warzywa i owoce15 kawałki
  • ancho chiles (rinsed, stems and seeds removed)Warzywa i owoce2 kawałki
  • garlic (cloves)Warzywa i owoce4 kawałki
  • chicken bouillonSpiżarnia15 g
  • dried oreganoPrzyprawy3 g
  • cumin seedsPrzyprawy2 g

na porcję

Wartości odżywcze

497kcal

Węglowodany
47 g
Białko
30 g
Tłuszcz
21 g
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Przybory

  • Garnek
  • Blender kielichowy
  • Sito
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Add the hominy

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

  5. Skim the broth

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

  8. Finish cooking

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

  9. Serve

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