Consuelo Aguilar Recipe # Pozole Rojo (Mexican Pork and Hominy Stew)

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.

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

Cooking Directions

1. Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
2. 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.
3. 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.
4. 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.
5. Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
6. Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
7. Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts

• calories407.7
• carbohydrateContent35.3 g
• cholesterolContent81 mg
• fatContent17.2 g
• fiberContent9.1 g
• proteinContent29.8 g
• saturatedFatContent5.6 g
• sodiumContent517.1 mg
• sugarContent4.6 g