Pozole Rojo

Name: Pozole Rojo
Ingredients: 2.2 lbs pork shoulder (about 1 kg); 1.1 lbs pork neck bones (about 500 g); 2.2 lbs prepared hominy (about 1 kg); 1 3/4 oz dried ancho chiles (about 50 g); 1 3/4 oz dried guajillo chiles (about 50 g); 2 pinches cumin; 1/4 teaspoon oregano; 4 cloves garlic; 2 tomatoes; Salt, to taste

Ana Palomino @cook_15594981

A delicious and flavorful family dish.

Ana Palomino @cook_15594981

A delicious and flavorful family dish.

Saved

Ingredients

2.2 lbspork shoulder (about 1 kg)
1.1 lbspork neck bones (about 500 g)
2.2 lbsprepared hominy (about 1 kg)
1 3/4 ozdried ancho chiles (about 50 g)
1 3/4 ozdried guajillo chiles (about 50 g)
2 pinchescumin
1/4 teaspoonoregano
4 clovesgarlic
2tomatoes
Salt, to taste

Saved

Steps

1

In a large pot, add the hominy and cover with water. Add one clove of garlic and salt. Cook over medium heat for about 2 hours.
2

Cook the pork shoulder and neck bones with garlic and salt. Once the meat is cooked, chop it into small pieces and add it to the pot with the hominy and cooking liquid.
3

Cook the tomatoes. Soak the dried chiles in hot water until soft, then remove the stems and seeds. Blend the chiles with the tomatoes, cumin, oregano, salt, and one clove of garlic. Strain the mixture.
4

Pour the red sauce into the pot with the hominy and bring to a boil. Taste and adjust seasoning, then let it simmer for a few more minutes before serving.
5

Serve with chopped lettuce, chopped onion, chopped radishes, lime wedges, and oregano.
6

Serve with bread or tortilla chips.