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3.45
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20
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Pozole Rojo
A classic Mexican pork stew from Guadalajara, with a rich, spicy hit and rich, fluffy hominy corn. A taste and texture sensation.
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
10
minutes
mins
Total Time
2
hours
hrs
20
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
6
Calories:
532
kcal
Author:
Lee
Ingredients
3
tbsp
vegetable oil
1.5
kg
pork butt (cut into chunks)
1
onion (chopped)
2
celery sticks (chopped)
2
zucchini (cubed)
2
tomatoes (chopped)
3
garlic cloves (peeled & chopped)
1
200g can chipotle peppers in Adobo sauce
1
200g can salsa verde
3
tbsp
fresh oregano (chopped)
2
l
water
1
800g can Mexican white hominy
2
limes (juice of)
salt & pepper
garnishes (optional)
lime wedges, sour cream, fresh cilantro
Instructions
Heat the oil in a large casserole pan and fry the pork in batches until brown. Remove and set aside.
Fry together the onion, celery, zucchini and garlic for 2-3 minutes until soft. Add the pork, oregano, tomatoes and salsas and stir well.
Season with salt & pepper and add the water. Bring to a boil then reduce the heat and cook for 1 1/2 - 2 hours, until the pork is tender.
Drain the hominy and pour into the stew. Cook for 5 minutes then remove from the heat. Squeeze over the lime juice and serve.
Serve in soup bowl and garnish with fresh lime, sour cream and cilantro.
Nutrition
Calories:
532
kcal
|
Carbohydrates:
30
g
|
Protein:
51
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Cholesterol:
150
mg
|
Sodium:
692
mg
|
Potassium:
1249
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
711
IU
|
Vitamin C:
26
mg
|
Calcium:
132
mg
|
Iron:
5
mg