Pozole Rojo
yield: 9
total time: 135 minutes
Ingredients
- 4 ounces dried ancho chiles dried guajillo chiles, or a combination of both
- 3 chiles de arbol
- 2 tablespoons avocado oil or vegetable oil, divided
- 2 pounds boneless pork shoulder **, cut into 1.5-inch cubes
- 1 white onion medium, peeled and diced
- 8 cloves garlic peeled and minced
- 8 cups chicken stock
- 45 ounces hominy rinsed and drained
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano , preferably Mexican oregano
- chopped fresh cilantro optional
- cotija cheese optional
- avocado optional
- fresh lime juice optional
- shredded cabbage optional
- radishes optional
Nutrition
- Calories : 410 calories
- Carbohydrate : 40 grams
- Cholesterol : 70 milligrams
- Fat : 12 grams
- Fiber : 8 grams
- Protein : 34 grams
- SaturatedFat : 2 grams
- Sodium : 690 milligrams
- Sugar : 8 grams
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