Pozole Rojo

Recipe by Kate.1980
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
  • Reduce heat, cover and simmer until pork is tender, about 2 hours.
  • Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
  • When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
  • Add rinsed hominy and bring to a boil.
  • Return shredded pork to pot,
  • Add enchilada sauce.
  • Adjust salt to taste.
  • Bring to a boil, reduce heat and simmer covered for 30 minutes.
  • Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
  • Enjoy!
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