Ingredients for Pozole Rojo Pork And Hominy Stew
- Mint
- 1/2 cup chopped cilantro, for serving
- Country Style Pork Ribs
- 2 cups water (or more, as needed)
- Garlic Cloves
- White Onion
- 1 tbsp dried oregano
- Whole Black Peppercorns
- Dried Guajillo Chilies
- Dried Ancho Chiles
- Clove
- Vegetable Oil
- 3 cups hominy, canned or dried
- Avocados
- Iceberg Lettuce
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How to Make Pozole Rojo Pork And Hominy Stew
- Season the pork shoulder generously with salt, pepper, cumin, and chili powder. Sear the pork in batches in a large pot or Dutch oven until browned on all sides. Remove pork and set aside.
- Add the onions, garlic, and chiles to the pot and cook until softened, about 5-7 minutes.
- Stir in the dried oregano and bay leaves.
- Return the pork to the pot. Add the hominy, tomatoes, broth, and water. Bring to a boil, then reduce heat and simmer, partially covered, for at least 2 hours, or until the pork is very tender.
- Shred the pork with two forks, leaving some pieces chunky for texture.
- Stir in the shredded pork back into the stew. Season with salt to taste.
- Adjust consistency by adding more broth or water if needed. Simmer for an additional 30 minutes to allow the flavors to meld.
- Serve hot, garnished with lime wedges, chopped cilantro, shredded cabbage, and radish slices.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
17g
Fat
77g
Carbs
10g
