Pozole Rojo

Name: Pozole Rojo
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2.2 lbs precooked hominy corn (Cacahuazintle) (about 1 kg); 5 Roma tomatoes; 4 garlic cloves; 3 dried guajillo chiles; 1 dried ancho chile; 2 dried arbol chiles; 1.1 lbs pork leg (about 1/2 kg); 1.1 lbs pork ribs (about 1/2 kg); 2 pork feet; 3 bay leaves; 6 whole black peppercorns; 3 whole cloves; 1 pinch ground oregano; 1 large white onion; Salt to taste, limes, chopped onion, shredded lettuce, and radishes

pacomen @pacomen

Puebla

Traditional recipe in the Puebla style.

pacomen @pacomen

Puebla

Traditional recipe in the Puebla style.

Saved

Ingredients

1 hour

6 servings

2.2 lbsprecooked hominy corn (Cacahuazintle) (about 1 kg)
5Roma tomatoes
4garlic cloves
3dried guajillo chiles
1dried ancho chile
2dried arbol chiles
1.1 lbspork leg (about 1/2 kg)
1.1 lbspork ribs (about 1/2 kg)
2pork feet
3bay leaves
6whole black peppercorns
3whole cloves
1 pinchground oregano
1large white onion
Salt to taste, limes, chopped onion, shredded lettuce, and radishes

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Steps

1 hour

1

In a pressure cooker, cook the hominy corn with the pork pieces, bay leaves, garlic cloves, half of the onion (cut into quarters), and salt for 45 minutes.
2

In another pot, bring the guajillo chiles, ancho chile, arbol chiles, tomatoes, a quarter of the onion, a pinch of oregano, and 2 whole garlic heads to a boil. Once it starts boiling, turn off the heat.
3

Once the corn and meat are cooked, remove the pork meat, shred it, and return it to the pot.
4

Blend the boiled ingredients, adding the black peppercorns and whole cloves.
5

Strain the sauce into the broth, add a bouillon cube, and adjust the salt to taste.
6

Serve and top with chopped onion, ground oregano, and lime juice as desired.