Pozole Rojo

Name: Pozole Rojo
Total time: 14400 s
Yield: 6 servings
Ingredients: 2.2 lbs (1 kg) precooked hominy corn; 1.65 lbs (750 g) pork shoulder; 1.8 oz (50 g) guajillo chiles; 1 onion; 1 head garlic; 10 bay leaves; 1 sprig thyme; 1 pork foot

Bonnie Maldonado @Bonnie

Ciudad De México

Here is our family recipe for making pozole during the holidays.

Bonnie Maldonado @Bonnie

Ciudad De México

Here is our family recipe for making pozole during the holidays.

Saved

Ingredients

4 hours

6 servings

2.2 lbs (1 kg)precooked hominy corn
1.65 lbs (750 g)pork shoulder
1.8 oz (50 g)guajillo chiles
1onion
1 headgarlic
10bay leaves
1 sprigthyme
1pork foot

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Steps

4 hours

1

Rinse the hominy thoroughly and cook it in 12 3/4 cups water (3 liters) with the onion and head of garlic for about 45 minutes, or until the kernels start to burst.
2

Once the hominy has burst, add the washed pork shoulder and pork foot. Skim off any foam that forms on the surface.
3

Boil the guajillo chiles, remove the stems and seeds, then blend them with a little of the water they were boiled in. Add this mixture to the hominy.
4

Add the herbs and cook until the meat is fully cooked and tender.
5

Once the meat is cooked, remove it from the pot, shred it, and set it aside.
6

At the end, add salt to taste and adjust the seasoning. To serve, add some shredded meat to each bowl and garnish with lettuce, radishes, oregano, avocado, pork rinds, chile piquín, lime, and, of course, tostadas with cheese and sour cream.
7

Gather your family and enjoy a delicious pozole!