Pozole Rojo - Red Pork and Hominy Stew
- Number of Servings: 8
Ingredients
Garlic, 3 cloves (remove)Bay Leaf, 1 tsp, crumbled (remove)Salt, 2 tbsp (remove)*Pork Ribs, country style, 8 oz (remove)Hominy, 6 cup (remove)*Pepper, ancho, dried, 8 pepper (remove)Red Ripe Tomatoes, 1 plum tomato (remove)Cabbage, fresh, 1 cup, shredded (remove)Radishes, 6 small (remove)Onions, raw, 1 cup, chopped (remove)Cilantro, raw, 5 tbsp (remove)
Prepare initial broth by boiling chopped garlic, 2-3 bay leaves and 2 pork hocks (not listed) for flavor. Once hocks are soft, remove meat from bone and add back in to broth to continue cooking.
Chop pork ribs in to large chunks, and add to broth.
Boil chiles, tomato, 1 clove garlic and salt until chiles are soft and pliable. Turn off heat, cover for 20 minutes. Once done, place chiles, tomoto, garlic and 3 cups water in blender, puree until smooth. Puree should be runny but not like water. Run chile mixture through a small hole strainer in to a bowl, add back in to blender and mix again. Add to broth.
Add 1-2 medium cans of hominy to soup and allow to simmer for approximately 1 hour. More if you desire stronger flavor.
Garnish with shredded green cabbage, chopped cilantro, diced white onion, crushed dried oregano and chopped radish.
If you like it really spicy, you can make a super hot chile salsa by boiling red chiles del arbol, garlic and salt unti chiles are soft. Put all in blender and puree until it is well mixed. Salsa should be very thin, keep adding water to obtain proper texture. WARNING, this is VERY spicy. Salt to taste and add to your soup bowl as desired.
Serve with warm tostadas!!
Number of Servings: 8
Recipe submitted by SparkPeople user LA_GUERITA.
Chop pork ribs in to large chunks, and add to broth.
Boil chiles, tomato, 1 clove garlic and salt until chiles are soft and pliable. Turn off heat, cover for 20 minutes. Once done, place chiles, tomoto, garlic and 3 cups water in blender, puree until smooth. Puree should be runny but not like water. Run chile mixture through a small hole strainer in to a bowl, add back in to blender and mix again. Add to broth.
Add 1-2 medium cans of hominy to soup and allow to simmer for approximately 1 hour. More if you desire stronger flavor.
Garnish with shredded green cabbage, chopped cilantro, diced white onion, crushed dried oregano and chopped radish.
If you like it really spicy, you can make a super hot chile salsa by boiling red chiles del arbol, garlic and salt unti chiles are soft. Put all in blender and puree until it is well mixed. Salsa should be very thin, keep adding water to obtain proper texture. WARNING, this is VERY spicy. Salt to taste and add to your soup bowl as desired.
Serve with warm tostadas!!
Number of Servings: 8
Recipe submitted by SparkPeople user LA_GUERITA.
Nutritional Info Amount Per Serving
- Calories: 235.0
- Total Fat: 8.7 g
- Cholesterol: 24.5 mg
- Sodium: 2,022.7 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 7.7 g
- Protein: 11.1 g
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