Mexican 150 min

Pozole Rojo

Name: Pozole Rojo
Total time: 150 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder, cut into 2-inch pieces; 1 lb pork neck bones; 2 cans (29 oz each) hominy, drained and rinsed; 4 dried guajillo chiles; 3 dried ancho chiles; 1 dried pasilla chile; 6 cloves garlic; 1 white onion, halved; 1 teaspoon dried Mexican oregano; 1 teaspoon cumin; Salt to taste; Shredded cabbage, diced onion, dried oregano, lime wedges, tostadas, and sliced radishes for serving

comfort-foodspicyhigh-protein

Ingredientsfor 2

520

Cal

42g

Protein

45g

Carbs

18g

Fat

12 lbs pork shoulder, cut into 2-inch pieces
21 lb pork neck bones
32 cans (29 oz each) hominy, drained and rinsed
44 dried guajillo chiles
53 dried ancho chiles
61 dried pasilla chile
76 cloves garlic
81 white onion, halved
91 teaspoon dried Mexican oregano
101 teaspoon cumin
11Salt to taste
12Shredded cabbage, diced onion, dried oregano, lime wedges, tostadas, and sliced radishes for serving

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Instructions

1
Place pork shoulder and neck bones in a large pot with half the onion and 3 garlic cloves. Cover with 10 cups cold water, bring to a boil, skim foam, then reduce to a gentle simmer. Cook uncovered for 1½ hours until pork is very tender.
2
Meanwhile, toast the dried chiles in a dry skillet for 30 seconds per side, then soak in 2 cups boiling water for 15 minutes until softened. Blend with soaking liquid, remaining garlic, onion half, oregano, and cumin until smooth. Strain through a fine mesh sieve.
3
Remove the cooked pork and neck bones from the broth. Shred the pork, discard the bones, and skim fat from the broth. Return broth to medium heat.
4
Fry the strained chile sauce in a hot dry pot over medium-high heat for 5 minutes, stirring constantly until it darkens and smells deeply toasted. Add to the pork broth along with the hominy and shredded pork.
5
Simmer the pozole for 20 minutes until hominy is tender and broth is richly flavored. Season with salt. Serve in deep bowls with shredded cabbage, radishes, onion, oregano, and lime wedges alongside tostadas.