POZOLE RECIPE PORK RECIPES

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW) RECIPE | ALLRECIP…

Pozole Rojo (Mexican Pork and Hominy Stew) Recipe | Allrecip… image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories Pork Soup

Total Time 3 hours 53 minutes

Prep Time 30 minutes

Cook Time 3 hours 23 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
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.
Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, CarbohydrateContent 35.3 g, CholesterolContent 81 mg, FatContent 17.2 g, FiberContent 9.1 g, ProteinContent 29.8 g, SaturatedFatContent 5.6 g, SodiumContent 517.1 mg, SugarContent 4.6 g

SLOW-COOKER PORK POZOLE RECIPE: HOW TO MAKE IT

Slow-Cooker Pork Pozole Recipe: How to Make It image

I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina

Provided by Taste of Home

Categories Lunch

Total Time 03 hours 10 minutes

Prep Time 10 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional

Steps:

In a 3- or 4-qt. slow cooker, combine the first 9 ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut into bite-sized pieces; return to slow cooker. Serve with lime wedges, cilantro and, if desired, corn tortillas.

Nutrition Facts : Calories 223 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 991mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 15g protein.

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