Recipes Pozole Rojo

 

Recipes Pozole Rojo

Recipes Pozole Rojo

  1. soaked peppers
  2. 6 Guajillo Peppers
  3. 1/2 cup apple cider vinegar
  4. 2 cup water
  5. cabbage, lettuce, cilantro and/or peppers – optional
  6. main
  7. 1/4 cup lard
  8. 5 lb Pork Butt Shoulder
  9. 2 red onions chopped
  10. water
  11. 1 tsp cumin
  12. 2 tbsp Mexican Oregano
  13. 1 tbsp Italian Seasoning
  14. 1 tbls heaping beef bullion
  15. salt and pepper
  16. 1 number 10 can of white hominy

Recipes Pozole Rojo

  1. Cut of the stems of typically the dried peppers. Place in microwave using vinegar and water. Set on substantial for 4 minutes. Place ingredients straight into a blender and liquify. Add extra water if necessary.

  2. Trim pork into 1 to 2 in cubes. Heat lard in a hefty bottom pot or dutch oven. Brown leafy pork and add onions.

  3. Add blended peppers, seasonings and normal water to cover the pork by a couple of inches. Brink to a slow skin boil. Reduce heat to a very very low simmer and cook for 5 to be able to 6 hrs until the pork is definitely very tender.

  4. Add cleared hominy and cook for another hour or so. Add more water if needed.

  5. Place cabbage or lettuce, cilantro and diced peppers in a pan if desired. Pour stew on top rated.