Pozole Rojo (Mexican Pork and Hominy Stew)
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Ever since my wife came home with some Pozole, which I never tried before, I instantly feel in love with this dish. Since then, I have made this dish at least two times. Today, was definitely Pozole weather. I pulled up my recipe book and found this recipe, which I actually got from here - Pozole Rojo (Red Posole) Recipe
Fortunately, we have most all of the dry ingredients in our store:
Ingredients
-4 ounces dried guajillo or ancho chiles, or a combination of both
-1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
-3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
-8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
-3 bay leaves
-1 teaspoon ground cumin
-2 tablespoons dry oregano (Mexican oregano if available)
All the other ingredients and garnishes you can get at your local grocery store. We do have tortilla chips to complete the recipe.
This dish is a keeper! If you haven't tried Pozole and but are a soup person, then you must try this!
Use discount code Pozole10 to get 10% off the Pozole Collection for the dry ingredients in this recipe. Enjoy!