Pozole Rojo
Mexican hominy stew with pork, dried chiles, and traditional garnishes.
- prep 20 min
- cook 120 min
- total 140 min
- serves 6
- intermediate
- Mexico
Ingredients
- 600 g pork shoulder
- 800 g hominy
- 6 guajillo chiles
- 1 onion
- 4 cloves garlic
- 1 tsp oregano
- 6 radishes
Steps
- Simmer pork in water for 1.5 hours, shred.
- Toast and soak dried chiles, blend into a paste.
- Add chile paste and hominy to pork broth.
- Simmer 30 minutes.
- Serve with radishes, cabbage, lime, oregano.
≈ 380 kcal · 28 g protein · 35 g carbs · 14 g fat — per serving, estimate