Carlsbad Cravings · by Jen★ 5.0 (2)

Pozole Rojo Recipe

Name: Pozole Rojo Recipe
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 10, 10 -12 servings
Cuisine: mexican
Ingredients: 4-5 pounds pork butt, bone-in if available (trimmed of excess fat and cut into 4-inch pieces); 1 tablespoon kosher salt; 1 1/2 tsp EACH ground cumin, garlic powder, onion powder, smoked paprika; 1/2 teaspoon pepper; 2 tablespoons vegetable oil; 1 large onion (chopped); 4 garlic cloves (minced); 1 tablespoon ground cumin; 7 cups low sodium chicken broth; 1 14 oz. can fire roasted diced tomatoes with juices; 1 4 oz. can mild chopped green chilies; 1 tablespoon dried oregano (preferably Mexican); 1 teaspoon ground coriander; 3 bay leaves; 3 15 oz. cans white or yellow hominy (drained and rinsed); 2 1/2 cups Yukon gold potatoes (peeled, chopped 1/2-inch (optional – see notes)*); salt and cayenne pepper to taste; 4 ounces dried guajillo peppers or guajillo + ancho peppers; 1-3 arbol chile peppers (optional if you like heat); 2 teaspoons unsweetened cocoa powder; 2 teaspoons sugar; 1/4 teaspoon cinnamon; warmed corn tortillas, tostadas or tortilla chips; thinly sliced cabbage; thinly sliced radishes; thinly sliced red onion; chopped cilantro; chopped avocados; fresh lime juice; Cotija cheese

NUTRITION · PER SERVING150M COOK

CAL —·PRO —

CARBS ——

FAT ——

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A complex, deeply flavored soup of shredded pork and hominy in a chile-based broth with earthy spices. Served with contrasting cool and crunchy toppings, this hearty dish feeds a crowd and freezes well.

mainmexicansoupporkgluten free

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Ingredients

serves 10

4-5 pounds pork butt, bone-in if available (trimmed of excess fat and cut into 4-inch pieces)
1 tablespoon kosher salt
1 1/2 tsp EACH ground cumin, garlic powder, onion powder, smoked paprika
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 large onion (chopped)
4 garlic cloves (minced)
1 tablespoon ground cumin
7 cups low sodium chicken broth
1 14 oz. can fire roasted diced tomatoes with juices
1 4 oz. can mild chopped green chilies
1 tablespoon dried oregano (preferably Mexican)
1 teaspoon ground coriander
3 bay leaves
3 15 oz. cans white or yellow hominy (drained and rinsed)
2 1/2 cups Yukon gold potatoes (peeled, chopped 1/2-inch (optional – see notes)*)
salt and cayenne pepper to taste
4 ounces dried guajillo peppers or guajillo + ancho peppers
1-3 arbol chile peppers (optional if you like heat)
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar
1/4 teaspoon cinnamon
warmed corn tortillas, tostadas or tortilla chips
thinly sliced cabbage
thinly sliced radishes
thinly sliced red onion
chopped cilantro
chopped avocados
fresh lime juice
Cotija cheese

At a glance

PER SERVING · TIME 150M