Red Pork and Hominy Stew

Name: Red Pork and Hominy Stew (Pozole Rojo)
Yield: Makes about 12 quarts, 40 to 48 Servings
Cuisine: Mexican
Ingredients: 4 tablespoons red wine vinegar; 4 (29-ounce) cans hominy, drained; Dried Mexican oregano; 4 tablespoons all-purpose flour; 1 white onion, quartered; Crushed red chile; 1 large white onion, chopped; 7 cups water; 2½ to 3 pounds pork roast or loin; 3 cups water; 4 teaspoons dried Mexican oregano; 2 (32-ounce) cartons organic chicken broth; 2 cups reserved pork broth; 4 cloves garlic; 6 cups Red Chile Sauce or more to taste; 2 tablespoons sea salt; Lime wedges

Pozole Rojo

Preparation info

Makes about 12 quarts ,
40 to 48
Servings

Difficulty
Medium

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

The first time I ever tasted pozole was in New Mexico, where it is usually spelled posole. It was pozole blanco (white pozole) and it was difficult for me not to compare it to the delicious red spicy menudo I grew up eating. After that first bowl I wasn’t interested in ever learning how to make it until I met my husband, Bill. He has never been a fan of menudo and wanted

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Soups

No reviews for this recipe

The licensor does not allow printing of this title