Pozole Rojo Recipe | Gimme Some Oven

Name: Pozole Rojo Recipe | Gimme Some Oven
Ingredients: 4 ounces dried ancho chiles, dried guajillo chiles, or a combination of both; option to add more heat: 2-3 chiles de arbol*; 2 tablespoons avocado oil or vegetable oil, divided; 2 pounds boneless pork shoulder**, cut into 1.5-inch cubes; 1 medium white onion, peeled and diced; 8 cloves garlic, peeled and minced; 6-8 cups chicken stock; 3 (15-ounce) cans hominy, rinsed and drained; 2 bay leaves; 1 tablespoon ground cumin; 1 tablespoon dried oregano (preferably Mexican oregano); optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and/or thinly-sliced radishes

"This traditional Pozole Rojo recipe is made with tender pork and hominy and slow-simmered in the most amazing chile broth. Always a crowd fave!..."

INGREDIENTS

•

4 ounces dried ancho chiles, dried guajillo chiles, or a combination of both

•

option to add more heat: 2-3 chiles de arbol*

•

2 tablespoons avocado oil or vegetable oil, divided

•

2 pounds boneless pork shoulder**, cut into 1.5-inch cubes

•

1 medium white onion, peeled and diced

•

8 cloves garlic, peeled and minced

•

6-8 cups chicken stock

•

3 (15-ounce) cans hominy, rinsed and drained

•

2 bay leaves

•

1 tablespoon ground cumin

•

1 tablespoon dried oregano (preferably Mexican oregano)

•

optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and/or thinly-sliced radishes

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes