Pozole Rojo
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 large can (25 oz) hominy, drained and rinsed
- 6-8 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 white onion, quartered
- 4 cloves garlic
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 8 cups chicken broth
- Salt and pepper to taste
- Toppings: shredded cabbage, sliced radishes, chopped white onion, lime wedges, tostadas
Contains: dairy
How it starts
- 1
Combine the pork shoulder, quartered onion, garlic, and chicken broth in a large pot and season with salt.
- 2
Simmer the pork mixture over medium-low heat until the meat is very tender.
+ 5 more steps in the app
Cook Pozole Rojo hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
