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Pozole Rojo Recipe

Looking for an easy Pozole Rojo recipe? Learn how to make Pozole Rojo using healthy ingredients.


Submitted by debbini

Makes 8 servings



Epicurious recipe: Pork and Hominy Stew

Recipe Ingredients for Pozole Rojo

8 cloves garlic
10 cups water
4 cups chicken broth
2 4/5 pounds country-style pork ribs
1 teaspoon dried oregano
2 ounces New Mexico Chiles
1 1/2 cups Water
1/3 cup white onion
3 teaspoons salt
30 ounces white hominy

Recipe Directions for Pozole Rojo

  1. Accompaniments:

  2. diced avocado

  3. thinly sliced iceberg or romaine lettuce

  4. chopped white onion

  5. diced radishes

  6. lime wedges

  7. dried oregano

  8. dried hot red pepper flakes

  9. 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.

  10. While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

  11. Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

  12. While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

  13. Serve pozole with tortilla strips and bowls of accompaniments.

Categories

Pork, Mexican, Christmas

Nutrition Facts
Serving Size 743.1g
Amount Per Serving
Calories
356
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
2.2g
11%
Trans Fat
0.1g
Cholesterol
116mg
39%
Sodium
1604mg
67%
Potassium
807mg
23%
Total Carbohydrates
20.6g
7%
Dietary Fiber
2.9g
12%
Sugars
4.3g
Protein
47.5g
Vitamin A 104% Vitamin C 2%
Calcium 5% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
  • High in sodium
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