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Pozole Rojo
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Pozole Rojo

2 h 15 minServes 10Nutri-Score B€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • waterOther4.7 litres
  • saltSpices54 g
  • pork ribsMeat450 g
  • pork shoulder (cut into 1 inch cubes)Meat1.8 kg
  • onion (half for the broth, a piece for the sauce)Produce1 piece
  • bay leavesSpices4 pieces
  • precooked hominy (rinsed and drained)Pantry2.6 kg
  • guajillo chiles (rinsed, stems and seeds removed)Produce15 pieces
  • ancho chiles (rinsed, stems and seeds removed)Produce2 pieces
  • garlic (cloves)Produce4 pieces
  • chicken bouillonPantry15 g
  • dried oreganoSpices3 g
  • cumin seedsSpices2 g

per serving

Nutrition

497kcal

Carbs
47 g
Proteins
30 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Sieve
  • Slotted spoon

step by step

Method

  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.
    Step 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.
    Step 2

  3. Add the hominy

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

  5. Skim the broth

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

  8. Finish cooking

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

  9. Serve

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