Mexican Pozole Rojo

This was better than the one my mother in law makes. My suegrita as I call her, is from Zacatecas, Mexico. I’m going to make this for her to show off lol

- Sandra

Broth

+

Vinegar and Sugar

+

INGREDIENTS

Dried Chiles

+

Tomatoes and Onions

+

Garlic and Hominy

+

Pork Shoulder

+

Oregano and Bay Leaves

+

Cumin

+

+

Cilantro

+

Salt and Black Pepper

Simmer the dried chiles, tomato and onions in a mixture of broth, cider vinegar and cumin.

1

Put the mixture in a blender and process until smooth.

2

Trim the excess fat from the pork, cut into cubes and season.

3

Brown it until golden brown.

4

Sauté the onions and garlic and cook for about a minute. Return the meat.

5

Stir in the red chile paste and cook for a couple of minutes.

6

Stir in the rest of the posole soup ingredients and bring to a boil.

7

Reduce the heat and simmer covered, until the soup is slightly thickened.

8

Serve and enjoy!

Cooking times will vary depending on the size of the meat chunks. 1-inch chunks usually cook in about 90 minutes.

Tips from the chef

Arrow
Arrow
Arrow

www.lemonblossoms.com