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, and lemon wedges to squeeze. I also like to serve this dish over a creamy cheese polenta."
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 lb pork loin or 1 lb pork shoulder, trimmed and cubed
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 2 (15 1/2 ounce) cans white hominy, drained
- 3 cups red chili sauce
- 1 1⁄2 cups chicken broth
-
GARNISH
- 1 white onion, chopped
- 1 bunch radish, sliced
- 2 lemons, wedged
- 1 bunch cilantro, chopped
directions
- 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.
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Reviews
-
This recipe is fabulous! My family went back for thirds! It was simple and delicious!
RECIPE SUBMITTED BY
I live in Fairbanks, Alaska at the present, but will soon be traveling over the next year. I'm off to California first, then to the Dakotas, Arizona, Texas and finally back to California to settle down again. I'm a fifth generation Californian and sixteen generations West of the Mississippi. Some of my forefathers settled New Mexico under a commission from the King of Spain. Ranching and Rancho Cooking is a family heritage.
I'm recently retired from the Operating Engineers and plan to spend my retirement catering for ranch events and branding calves. My trip to the Dakotas is to obtain a chuck wagon. Along the line I'll pick up a nice matched pair of work mules. It will be from this portable kitchen that I'll prepare and present the finest cowboy cooking anyone ever eats.
