Soup & Stew
🌍 Public
Pozole Rojo (Red Pozole Stew)
by @NomNomHearty Mexican corn stew with pork and red chili sauce.
Source / link: Mexikanische Küche
Ingredients
Amounts adjust automatically.
| 1 kg | Pork (shoulder) |
| 700 g (Dose) | Hominy (pre-cooked corn) |
| 5 Stück | Dried guajillo chiles |
| 4 Stück | Garlic cloves |
| 1 Stück | Onion |
| 1 TL | Cumin |
| 1 TL | Oregano |
| 200 g | Cabbage (finely shredded) |
| 4 Stück | Radishes |
| 2 Stück | Lime |
| 1 TL | Salt |
Preparation
Step by step through the recipe
- 1 Cut 1 kg pork into cubes and simmer in plenty of water with 1 onion, 4 Stück garlic cloves and 1 TL salt for about 1.5 hours until tender.
- 2 Remove the seeds from 5 Stück guajillo chilies, toast briefly, soak in hot water and blend finely.
- 3 Add the chili puree to the meat, season with 1 TL cumin and 1 TL oregano and cook for another 15 minutes.
- 4 Rinse 700 g (Dose) (can) hominy, add it and simmer for 20 minutes.
- 5 Season with salt to taste.
- 6 Serve in bowls garnished with 200 g cabbage, 4 Stück radishes, lime wedges from 2 Stück limes and optional onion.
Notes & tips
Note: Contains NO milk, egg, soy, gluten — only corn (hominy), meat and chiles. Serve with sides (cabbage, radishes, lime).
Nutrition
estimated per serving- Calories
- 431 kcal
- Protein
- 38 g
- Fat
- 19 g
- Carbs
- 29 g
– = ingredient not in nutrition database (estimate incomplete)
