Pozole Rojo (Mexican Pork and Hominy Stew)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.'}

📊 Nutrition Facts

Per serving (8 servings total)