Pozole Rojo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
4 lbs pork neck bones to make broth1 1/2 lbs lean, boneless pork shoulder 1 lb chicken breast, bone-in, skinless4 garlic cloves, peeled 4 lg dried ancho chiles, stemmed, seeded, deveined4 lg dried guajillo chiles, stemmed, seeded, deveinedSalt (about 1 tbsp)4 quarts of canned hominy, drained and rinsed1/2 head of iceberg lettucem, shredded10 radishes, thinly sliced1 1/2 cups finely chopped onion1/3 cup dried oregano2 large limes, cut into wedges12 tostadas, or baked corn tortillas1/4 cup sour cream1 lmie, cut into 12 wedges
Makes 18 large, meal-sizes servings
1. Measure 7 qts of water into large pot & add the neck bones, the pork shoulder, the chicken breasts, and the garlic. Bring to a boil, then simmer until hominy is tender (about 2 hrs).
2. To prepare chiles, cut them into flat pieces and toast them on a skillet over medium heat until the crackle and blister, flip, repeat, remove. Place them into a bowl and cover with boiling water & soak 30 minutes. Drain, place into blender, add 1/2 cup water and blend. Add to soup, along with salt (hominy requires the salt, so do not omit).
3. Remove neck bones, pork shoulder, & chicken breasts. Discard neck bones, shred pork shoulder and chicken (discard chicken bones) then return shredded meat to the broth.
4. Ladle into bowls and top with shredded lettuce, sliced radishes, onion, oregano. Squeeze a lime wedges on top. Serve with warm tostadas topped with sour cream and a squirt of lime juice.
Number of Servings: 18
Recipe submitted by SparkPeople user JENARAGON.
1. Measure 7 qts of water into large pot & add the neck bones, the pork shoulder, the chicken breasts, and the garlic. Bring to a boil, then simmer until hominy is tender (about 2 hrs).
2. To prepare chiles, cut them into flat pieces and toast them on a skillet over medium heat until the crackle and blister, flip, repeat, remove. Place them into a bowl and cover with boiling water & soak 30 minutes. Drain, place into blender, add 1/2 cup water and blend. Add to soup, along with salt (hominy requires the salt, so do not omit).
3. Remove neck bones, pork shoulder, & chicken breasts. Discard neck bones, shred pork shoulder and chicken (discard chicken bones) then return shredded meat to the broth.
4. Ladle into bowls and top with shredded lettuce, sliced radishes, onion, oregano. Squeeze a lime wedges on top. Serve with warm tostadas topped with sour cream and a squirt of lime juice.
Number of Servings: 18
Recipe submitted by SparkPeople user JENARAGON.
Nutritional Info Amount Per Serving
- Calories: 367.6
- Total Fat: 11.3 g
- Cholesterol: 73.0 mg
- Sodium: 947.6 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 7.5 g
- Protein: 28.3 g
Member Reviews
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VIVIBARAJAS
Sounds just like my mom used to make. I toss in an onion and oregano to the pork neck bones when boiling, also when you are preparing the chiles you could use the stock instead of water and take 1/4 cup of the hominy and blend it with the chiles so that when you add it to the pozole it thickens it. - 10/4/10