Pozole Rojo

Name: Pozole Rojo
Total time: 80 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb Pork Shoulder cubed; 8 cups Chicken Stock; 2 cans Hominy drained; 6 Dried Guajillo or New Mexico Chile; 1 Onion; 6 Garlic cloves; 1 tsp Oregano; 1 tsp Cumin; Salt and Black Pepper

80minutes

6servings

$2.40per serving

38gprotein

Dinner · Mexican

Rustic pork and hominy stew in a deep red chile sauce, warming and deeply satisfying.

450 calories · Comfortable · Mexican · Dinner

Comfort Food Meal Prep

Save this recipe Start cooking

Recipe code 5N8YL7 · enter it in Anychef

Ingredients

9 ingredients · serves 6about $14.40

2 lb Pork Shoulder cubed
8 cups Chicken Stock
2 cans Hominy drained
6 Dried Guajillo or New Mexico Chile
1 Onion
6 Garlic cloves
1 tsp Oregano
1 tsp Cumin
Salt and Black Pepper

Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.

Save this recipe

Instructions

Step 1 of 5
Place pork shoulder cubes in a large pot. Cover with chicken stock and bring to a boil. Reduce heat and simmer covered for 45 minutes until tender.
Step 2 of 5
Meanwhile, toast dried chiles in a dry skillet for 2 minutes. Remove stems and seeds, then soak in hot water for 10 minutes.
Step 3 of 5
Blend soaked chiles with garlic, oregano, cumin, and 1 cup soaking liquid until smooth. Strain through a fine sieve.
Step 4 of 5
Pour chile sauce into the pot of pork. Add drained hominy and simmer uncovered for 15 minutes.
Step 5 of 5
Taste and season with salt and black pepper. Serve hot in large bowls with lime wedges, sliced radish, shredded cabbage, and tostada shells on the side.