Pozole rojo
Cooking Con Claudia · ♥ 10.5K likes · 426.1K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp salt
- 75–110 oz hominy
- 1 tbsp chicken bouillon
- 1 tbsp oregano
- 1 tsp cumin
- 5 qt water
- 1 lb pork ribs
- 4 lb pork shoulder
Bring five quarts of water to a boil; add the salt, pork ribs and cubed pork shoulder, mix and bring back to a boil.
- ½ whole onion
- 4 whole bay leaves
Skim off the impurities; add the half onion and bay leaves, cover, reduce to medium-low and cook 1 hour 30 minutes until the meat is tender.
- chile pods
Add the rinsed hominy. Rinse the chile pods, set them on top to soak and cook a couple of minutes until softened.
Transfer the chiles to the blender cup; skim as much oil as possible off the broth, then add enough broth to cover the chiles.
- broth
- onion
- 4 cloves garlic cloves
Add a piece of onion, the garlic, chicken bouillon, oregano and cumin; blend smooth.
Add the sauce to the pot, straining if needed; taste and adjust salt; cover and cook another 30 minutes.
- lime juice
- salsa de aceite
- cabbage
- radish
- cilantro
- onion
Serve with lime juice, salsa de aceite, cabbage, radish, cilantro and onion.
Serving and toppings