Pozole Rojo

Name: Pozole Rojo
Ingredients: 4.4 lbs pork ribs (2 kg); 2.2 lbs pork leg (1 kg); 1 white onion; 4 cloves garlic; Salt, to taste; 8 bay leaves; 10 oregano leaves; 8 guajillo chiles; 1 clove garlic, chopped; 1 small Roma tomato; 1 bag tortilla chips; 1 lb radishes (about 1/2 kilo); 6 limes; 1 habanero pepper; Chili powder, to taste; Ground oregano, to taste; 1 can hominy (pozole corn kernels)

Glendi Rodrīguez Hernández @cook_16327087

We love pozole! The amount of meat and corn depends on how many people you’re serving.

Glendi Rodrīguez Hernández @cook_16327087

We love pozole! The amount of meat and corn depends on how many people you’re serving.

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Ingredients

4.4 lbspork ribs (2 kg)
2.2 lbspork leg (1 kg)
1white onion
4 clovesgarlic
Salt, to taste
8bay leaves
10oregano leaves
8guajillo chiles
1 clovegarlic, chopped
1small Roma tomato
1 bagtortilla chips
1 lbradishes (about 1/2 kilo)
6limes
1habanero pepper
Chili powder, to taste
Ground oregano, to taste
1 canhominy (pozole corn kernels)

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Steps

1

Wash and cut the meat. Place it in a pot with half the onion, the whole garlic cloves, bay leaves, oregano, and salt. Cover with water and cook for about 30 to 40 minutes, until the meat is tender.
2

Clean and remove the seeds from the chiles. Blend them with some of the meat broth, 1/4 of the onion, the chopped garlic, and salt. Strain the mixture and add it to the meat.
3

For the corn, I used canned hominy, but you can use your preferred type. Rinse and drain the hominy, then add it at the end since it’s already precooked.
4

Simmer for another 20 to 25 minutes. Taste and adjust the seasoning. Wash and chop the vegetables. Serve the pozole with tortilla chips. For extra heat, mash the habanero pepper with salt and the juice of two limes to serve on the side.
5