Pozole Rojo

Name: Pozole Rojo
Ingredients: 2 cups Hominy; 1.5 lbs Pork shoulder; 4 Ancho chilies; 2 cups Red tomato sauce; 1 large Onion; 3 cloves Garlic; 1 tsp Cumin; 1 tsp Oregano

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionaldrinksromanticFood

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

30 gFat

10 gSugar

1000 mgSalt

Ingredients

2 cups Hominy
1.5 lbs Pork shoulder
4 Ancho chilies
2 cups Red tomato sauce
1 large Onion
3 cloves Garlic
1 tsp Cumin
1 tsp Oregano

Method

Heat oil in a large pot over medium heat, then add onion and cook stirring occasionally until translucent, 5–7 minutes.
Add garlic and cook for 1 minute, stirring constantly, until fragrant.
Add ancho chilies and cook for 2 minutes, stirring occasionally, until fragrant.
Add hominy, pork shoulder, red tomato sauce, cumin, and oregano, then pour in enough water to cover the ingredients by 2 inches.
Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours, or until the pork is tender and the hominy is cooked through.
Remove the pot from the heat and let it cool slightly, then shred the pork into bite-sized pieces and return it to the pot.
Season the pozole with salt to taste, then serve hot, garnished with shredded cabbage, radish slices, and a dollop of sour cream.