Pozole Rojo
"This is a very easy and quick Pozole if you use a pre-made canned Red Chile Sauce such as Las Palmas Brand. If you make your own it could be made in advance, or add the prep time for the sauce if you make it the same day. I garnish the dish with chopped white onions, sliced radish, fresh chopped cilantro, shredded cabbage, and lemon wedges to squeeze. I also like to serve this dish over a creamy cheese polenta."
- Preparing Time: 1 hour
- Total Time: 2 hours
- Served Person: 8
main dish
spicy
bake
pork
mexican
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tbs olive oil
- 3 cloves garlic minced
- 1 bunch cilantro chopped
- -- garnish --
- -- pozole --
- 1 pound pork loin or shoulder, trim fat and cube
- 1 cup white onion chopped
- 3 cups red chile sauce see recipe
- 1 1/2 cups chicken stock see reciepe
- 2 lbs. hominy cooked
- 6 each anaheim chile roasted and peeled
- 1 tablespoon cilantro dried
- 1 cup white onion chopped
- 1 bunch red radish sliced
- 4 each lemons wedged
- 1/2 head cabbage shredded
- Carbohydrate 85.0093144687665 g
- Cholesterol 38.4203991397824 mg
- Fat 25.7846108311145 g
- Fiber 32.6255248042894 g
- Protein 28.1828464706818 g
- Saturated Fat 6.01464662527952 g
- Serving Size 1 1 Serving (511g)
- Sodium 438.976798738399 mg
- Sugar 52.3837896644771 g
- Trans Fat 3.73045893370087 g
- Calories 567 calories
Heat oil in a 4 qt dutch oven over medium high heat. Add pork, cook until browned. Add onion, and garlic; cook until translucent. Add remaining ingredients, bring to a boil. Reduce heat; simmer covered 30 minutes. Remove cover and simmer an additional 30 minutes. Prepare garnish during the last 30 minutes and serve.
