Pozole Rojo (1 cup per serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 large head garlic4 cups low-salt or no-salt chicken broth12 cups water with Knorr Suiza* (prepare according to package directions)4 pounds country-style pork ribs (or pork shoulder, cut into pieces)1 teaspoon dried oregano (preferably Mexican), crumbled2 ounces dried New Mexico red chiles1 1/2 cups boiling-hot water1/4 large white onion2 teaspoons saltTwo 30-ounce cans white hominy * These are Mexican bouillon cubes that are tomato and chicken flavored. Look in the Mexican section of the grocery store. If you can’t find it, then just use more chicken broth, but this really improves the flavor.Accompaniments: (not included in nutritional info)diced avocadothinly sliced cabbagechopped white oniondiced radisheslime wedgesdried oreganodried hot red pepper flakes
Peel garlic cloves and reserve 2 for chili sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chilies and in a bowl combine chilies with boiling-hot water. Soak chilies, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chilies and soaking liquid, reserved garlic, and 1 teaspoon salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add some of the chili sauce (depending on taste an heat tolerance), hominy, and 1 teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. At this point, it will probably be more of a stew than a soup. If you prefer a soup, add more water or chicken broth while simmering. Pozole may be made 2 days ahead and chilled, covered.
Serve pozole with remaining chili sauce and bowls of accompaniments.
1 cup per serving
Number of Servings: 20
Recipe submitted by SparkPeople user JMARTINE2.
While pork is simmering, wearing protective gloves, discard stems from chilies and in a bowl combine chilies with boiling-hot water. Soak chilies, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chilies and soaking liquid, reserved garlic, and 1 teaspoon salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add some of the chili sauce (depending on taste an heat tolerance), hominy, and 1 teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. At this point, it will probably be more of a stew than a soup. If you prefer a soup, add more water or chicken broth while simmering. Pozole may be made 2 days ahead and chilled, covered.
Serve pozole with remaining chili sauce and bowls of accompaniments.
1 cup per serving
Number of Servings: 20
Recipe submitted by SparkPeople user JMARTINE2.
Nutritional Info Amount Per Serving
- Calories: 331.5
- Total Fat: 22.2 g
- Cholesterol: 86.2 mg
- Sodium: 1,023.0 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.2 g
- Protein: 22.3 g
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