Pozole Rojo de Puerco
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 90 min · Pork · gluten-free, dairy-free, high-protein
428 cal
30g protein
32g carbs
20g fat
per serving · estimated
Ingredients
- 1/2 lb pork shoulder
- 2 cans (29 oz each) canned white hominy
- 2 guajillo chiles
- 1 ancho chiles
- 1 white onion
- 2 garlic cloves
- 1/4 tbsp dried Mexican oregano
- 1 bay leaves
- 2 cups shredded green cabbage
- 2 radishes
- 1 lime
Method (tap to check — screen stays awake)
- Cut pork into large chunks and simmer with half the onion, 2 garlic cloves, and bay leaves in 3 quarts water for 40 minutes, skimming foam.
- Meanwhile toast guajillo and ancho chiles for 30 seconds, then soak in hot water for 10 minutes.
- Blend the softened chiles with the remaining onion, garlic, and oregano, then strain the paste.
- Stir the chile paste into the pork broth and add the drained hominy.
- Simmer for 25 to 30 minutes until the pork is tender and the broth is rich; season with salt.
- Serve topped with shredded cabbage, sliced radishes, and lime wedges.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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