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Name: Pozole rojo
Total time: 2 h
Yield: Serves 6
Cuisine: Mexico
Ingredients: 1 kg Pork shoulder; 500 g Pork neck bones; 500 g Dried hominy; 4 Dried guajillo chilies; 2 Dried ancho chilies; 2 Dried pasilla chilies; 4 Garlic cloves; 1 medium White onion; 1 tsp Mexican oregano; 1 tsp Ground cumin; to taste Salt

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Mexico2 hServes 6作成済み

Pozole rojo

材料11

Pork shoulder1 kg
Pork neck bones500 g
Dried hominy500 g
Dried guajillo chilies4
Dried ancho chilies2
Dried pasilla chilies2
Garlic cloves4
White onion1 medium
Mexican oregano1 tsp
Ground cumin1 tsp
Saltto taste

肉穀物調味料・スパイス野菜

作り方

Rinse the dried hominy and soak it in water overnight, then drain.
Remove stems and seeds from the chilies, lightly toast them, soak in hot water for 20 minutes, and blend with garlic, onion, and 2 cups of the pork broth to form a smooth sauce.
In a large pot combine pork shoulder, neck bones, and 8 cups of water; bring to a boil, skim off foam, then simmer for about 1.5 hours until the meat is tender.
Add the soaked hominy and the chili sauce to the pot, stir in oregano, cumin, and salt, and simmer for another 30 minutes.
Remove the meat, shred it, return it to the pot, and adjust seasoning if needed.
Serve the pozole hot, garnished with shredded cabbage, sliced radish, avocado wedges, and lime wedges.