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

5 hServes 16Nutri-Score C€€
from @itzelcastanova5 imports0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • pork meat (rinsed, cut into small chunks)Meat9 kg
  • pork bone (large chunks, for the broth)Meat500 g
  • water (for the pot)Other6 litres
  • onion (whole, peeled)Produce1 piece
  • garlic (whole head)Produce1 piece
  • bay leavesSpices3 pieces
  • salt (plus more to taste)Spices30 g
  • chile guajillo (seeds removed, soaked overnight)Produce18 pieces
  • chile de arbol (seeds left in, soaked overnight)Produce10 pieces
  • chipotle in adobo (with seeds)Pantry2 pieces
  • garlic (cloves, peeled)Produce4 pieces
  • black pepper (ground)Spices3 g
  • oregano (dried, plus more crushed to finish)Spices6 g
  • hominy (two packages, drained and rinsed)Pantry1.6 kg
  • tostadas (for serving)Bakery12 pieces
  • serrano chiles (for serving)Produce4 pieces
  • cilantro (chopped, for serving)Produce30 g
  • radishes (sliced, for serving)Produce200 g
  • onion (finely chopped, for serving)Produce1 piece
  • cabbage (shredded, for serving)Produce300 g
  • limes (cut into wedges, for serving)Produce4 pieces

per serving

Nutrition

1,317kcal

Carbs
30 g
Proteins
109 g
Fat
84 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Colander
  • Stovetop

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Serve

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