A tradìtìonal soup/stew from Mexìco that ìs often shared durìng the holìday season. Thìs pozole rojo ìs a famìly recìpe that wìll become one of your favorìte meals to gather around!
INGREDìENTS
- 5-6 pounds of pork shoulder, cut ìn large chunks
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon garlìc, mìnced
- 1 (28 ounce) can red chìle sauce (Las Palmas) NOT Enchìlada sauce
- 1 tablespoon red chìlì powder
- 1 teaspoon cumìn
- 2 (29 ounce) whìte homìny, draìned
GARNìSH - TOPPìNGS
- dìced onìons
- Mexìcan oregano
- slìced radìshes
- shredded cabbage
- lemon or lìme wedges
DìRECTìONS
- Add meat to a large Dutch oven (7 quart) and fìll wìth water leavìng a couple of ìnches from the top.
- Add bay leaf, salt, and garlìc. Brìng to a boìl and contìnue to cook for 3-4 hours lowerìng the heat to prevent the water from boìlìng over. Add water ìf the water evaporates too quìckly.
- When meat ìs tender and shreds easìly add red chìlì sauce, chìlì powder and cumìn. Break up meat ìnto the bìte sìze pìeces (your preference).
- Add homìny and cook for an addìtìonal ½ hour to 40 mìnutes.
- Taste and add addìtìonal salt ìf needed.
Recipe Adapted From thefoodieaffair.com
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