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.

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Step: 5

Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.

Step: 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.

Step: 7

Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Per Serving: 408 calories; protein 29.8g; carbohydrates 35.3g; fat 17.2g; cholesterol 81mg; sodium 517.1mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.