Pozole Rojo

Name: Pozole Rojo
Yield: Serves 5 servings
Ingredients: 2.2 lbs precooked hominy (about 1 kg); 4.4 lbs pork (leg, head, etc.) (about 2 kg); 1 couple of pork bones, include them; 1 head garlic; 5 dried guajillo chiles (mirasol); 1/2 tablespoon dried oregano; 1 pinch cumin; 1 medium onion; Salt to taste

Ale Herrera @cook_19757008

This is a recipe I figured out since every family usually has their own secret way of making pozole. This version has a good flavor and isn't overly seasoned. You can choose your own salsas and toppings, like tostadas, radishes, etc. Don't forget to serve it with freshly squeezed lime, as the citrus really brings out the flavor of the pozole.

Ale Herrera @cook_19757008

Saved

Ingredients

Serves 5 servings

2.2 lbsprecooked hominy (about 1 kg)
4.4 lbspork (leg, head, etc.) (about 2 kg)
1couple of pork bones, include them
1 headgarlic
5dried guajillo chiles (mirasol)
1/2 tablespoondried oregano
1 pinchcumin
1medium onion
Salt to taste

Saved

Steps

1

Boil the hominy in a large pot with plenty of water.
2

Cook the pork with the head of garlic and the onion, cut in half.
3

Once the pork starts to release its flavor, take a cup of broth and soak the chiles with the dried oregano.
4

Once the hominy is tender or has burst open, add the pork along with all the broth. The pork should already be cooked.
5

Blend the chiles with the spices (oregano and cumin) and strain into the pot with the pork.
6

Let it boil and serve. Many people separate the meat at this point so everyone can choose their preferred pieces.
7

Serve with chopped lettuce, radishes, avocado, and lime. You can also make a spicy salsa if you like.