Jalisco
Pozole rojo
Pork and puffy hominy in red chilli broth, finished at the table with crunch and lime.
120 minTime
24 gProtein each
mediumSpice
Make it your way
Grandma's wayPork, hominy and red chilli broth.
The original485kcalsame
24 gproteinsame
7 gfibresame
120minutessame
Pozole rojo.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook the pork with half the onion, half the garlic, bay and salt in the water for 6 whistles. Let pressure release naturally.
- 2Soak the chillies in hot water, then blend with remaining garlic, cumin and a cup of broth. Strain.
- 3Shred the pork and return to the pot with the chilli purée and hominy. Simmer uncovered 25 minutes.
- 4Season with salt and half the oregano.
- 5Serve with bowls of cabbage, radish, chopped onion, oregano, lime and tostadas for everyone to add.
Serve it like this
Ladle into deep bowls and set out cabbage, radish, onion, oregano, lime and tostadas in small dishes so everyone garnishes their own.
