A fall/winter favorite in our multi-cultural home, this pozole will warm you up on a cold day and introduce you to a classic Mexican stew that varies across regions in Mexico - white, red and green pozole. This version being red. Buen provecho! —Madeliene Fernandez Hernandez
What You'll Need
Boneless Pork Shoulder (cut into 1 inch cubes)
Minced Garlic Cloves
25 Ounce Cans of Hominy with Liquid
Ancho Chile Pepper Powder
Shredded Purple Cabbage
Diced Anaheim Pepper
Pickled Red Onion
In a large pot, brown meat on all sides with 1 T of vegetable oil.
Add in onion and garlic; sauté for 1 min or until onion is translucent.
Add in salt, chicken broth, cumin oregano, bay leaves, and ancho chile powder; let simmer on med/low heat until meat is tender (about 30 minutes or more if needed).
Add in hominy (with liquid) and simmer for 10-15 minutes more.
Remove from heat and serve immediately with desired toppings and a tortilla.