Pozole Rojo
- Ready In:
- 4hrs
- Ingredients:
- 18
- Yields:
-
6 bowls of soup
- Serves:
- 6
ingredients
-
POZOLE
- 1 quart water
- 1 lb stewing pork
- 3 garlic cloves, sliced
- 1 white onion, sliced
- 4 cups hominy, drained
- 1 tablespoon new mexico chile powder
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 3 dried New Mexico chiles, stems removed
-
RED SAUCE
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white onions, finely diced
- 2 garlic cloves, chopped
- 1 tablespoon dried oregano
- 2 teaspoons flour
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup ground new mexico chile
- 1⁄2 teaspoon fine grain sea salt
- 1⁄4 lime
directions
- Bring water to a boil.
- Rinse meat and add to water with garlic.
- When meat begins to brown, add salt and 1 T. chile powder. Mix in hominy and onion.
- Turn heat down and cook on low heat for 3 hours until beans and hominy are tender.
- Add more water and stir as needed while cooking.
-
For the Red Sauce:
- Combine olive oil, onion, garlic, and oregano in a medium saucepan over medium heat.
- Stir continuously until the onion starts to brown.
- Add flour and cumin, stirring until flour begins to brown.
- Whisk the chile into 2 1/2 cups of water, add to the saucepan, whisking all the time.
- Stir until it begins to thicken. Simmer for 15 minutes.
- Stir in lime juice, season with salt.
- Add this red sauce to the posole.
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RECIPE SUBMITTED BY
Gillian Spence
Long Beach, California
I live in Long Beach, CA with my husband James, and our three dog babies. I love to cook, I started using the "Joy of Cooking" when I was 11 and still have it (though it's rather tattered!) to this day.