{"id":1342,"date":"2021-10-07T16:35:07","date_gmt":"2021-10-07T16:35:07","guid":{"rendered":"https:\/\/thehandmade.xyz\/?p=408"},"modified":"2023-02-01T14:28:19","modified_gmt":"2023-02-01T14:28:19","slug":"pork-pozole-rojo-2","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=1342","title":{"rendered":"Pork Pozole Rojo"},"content":{"rendered":"

\"\"<\/h2>\n

Ingredients:<\/strong><\/h2>\n

6\u00a0pounds\u00a0pork pozole mix (trotters, neck bones, and pork shoulder cubes)<\/p>\n

5\u00a0quarts\u00a0water<\/p>\n

1\u00a0onion, peeled and quartered<\/p>\n

1\u00a0head\u00a0garlic, peeled and crushed<\/p>\n

2\u00a0bay leaves<\/p>\n

8\u00a0ounces\u00a0dried Guajillo chile pods<\/p>\n

1\u00a0tablespoon\u00a0Mexican dry oregano<\/p>\n

1\u00a0teaspoon\u00a0cumin<\/p>\n

1\u00a0can\u00a0(108 ounces) hominy, drained<\/p>\n

Garnishes<\/h4>\n

1\u00a0cabbage, shredded<\/p>\n

2\u00a0bunches\u00a0radishes, stemmed and sliced thinly<\/p>\n

1\u00a0onion, peeled and chopped<\/p>\n

1\u00a0bunch\u00a0cilantro, stemmed and chopped<\/p>\n

limes, cut into wedges<\/p>\n

tostadas<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

\"\"<\/h2>\n

Directions :<\/strong><\/h2>\n

In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top.<\/p>\n

When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt. Lower heat, cover and simmer for about 1 to 1 1\/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.<\/p>\n

Remove stems off chili pods. Pry open and remove seeds. In a bowl, soak in about 2 cups warm water for about 30 minutes or until softened.<\/p>\n

\n
READ ALSO:<\/span>\u00a0\u00a0DURITOS PREPARED WITH BEANS AND CHEESE<\/span><\/div>\n<\/div>\n

In a blender, process softened chilies and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces.<\/p>\n

Add red sauce to the pot of simmering meat. Add Mexican oregano and cumin.<\/p>\n

Add hominy.\u00a0Continue to simmer, covered, for about 1 to 1 1\/2 hours or until meat is fork tender. Season with salt to taste.<\/p>\n

\n
READ ALSO:<\/span>\u00a0\u00a0Jalapeno Popper Cheesy Taquitos<\/span><\/div>\n<\/div>\n

Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges.<\/p>\n

Enjoy!!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 6\u00a0pounds\u00a0pork pozole mix (trotters, neck bones, and pork shoulder cubes) 5\u00a0quarts\u00a0water 1\u00a0onion, peeled and quartered 1\u00a0head\u00a0garlic, peeled and crushed 2\u00a0bay leaves 8\u00a0ounces\u00a0dried Guajillo chile pods 1\u00a0tablespoon\u00a0Mexican dry oregano 1\u00a0teaspoon\u00a0cumin 1\u00a0can\u00a0(108 ounces) hominy, drained Garnishes 1\u00a0cabbage, shredded 2\u00a0bunches\u00a0radishes, stemmed and sliced thinly 1\u00a0onion, peeled and chopped 1\u00a0bunch\u00a0cilantro, stemmed and chopped limes, cut into wedges tostadas […]<\/p>\n","protected":false},"author":2,"featured_media":3573,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-1342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nPork Pozole Rojo - 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