Soup & Stew
🌍 Public
Pozole Rojo (Red Pozole Stew)
Hearty 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
- 1Cut pork into cubes, cook in plenty of water with onion, garlic and salt for about 1.5 hours until tender.
- 2Remove seeds from guajillo chiles, toast briefly, soak in hot water and puree finely.
- 3Add the chili puree to the meat, season with cumin and oregano, and cook for another 15 minutes.
- 4Rinse hominy, add it and cook for 20 minutes.
- 5Season with salt.
- 6Serve in bowls garnished with cabbage, radishes, lime wedges and optionally onion.
Notes & tips
Note: Contains NO milk, egg, soy, gluten — only corn (hominy), meat and chiles. Very low-allergen. 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)