Pork and Hominy Stew with Red Chiles (Pozole Rojo)

Pork and Hominy Stew with Red Chiles (Pozole Rojo)
Photo by Gourmet Studios

Ingredients

  • dried red pepper flakes
  • lime wedges
  • 2 ounces dried New Mexico red chiles
  • white onion
  • 12 cups water
  • ¼ large white onion
  • 1 ½ cups water
  • + 12 more ingredients
    • 1 large head garlic
    • 1 teaspoon dried oregano (preferably Mexican)
    • 3 teaspoons salt
    • 4 pounds country-style pork ribs
    • dried oregano
    • radishes
    • 1 ½ cups vegetable oil
    • 8 corn tortillas
    • avocado
    • iceberg or romaine lettuce
    • 4 cups chicken broth
    • 2 30-ounce cans white hominy (preferably Bush's Best)

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours. While pork is simmering, wearin...

View full recipe at Epicurious

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