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Pork and Hominy Stew with Red Chiles (Pozole Rojo) Recipe

Pork and Hominy Stew with Red Chiles (Pozole Rojo) Recipe

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Pork and Hominy Stew with Red Chiles (Pozole Rojo)

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Ingredients

Count

Nutrition

754

Calories

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Ingredients:

Serving

1 large head garlic
12 cups water
4 cups chicken broth
4 lb country-style pork ribs
1 tsp dried oregano (preferably mexican), crumbled
2 oz dried new mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 tsp salt
two 30-oz cans white hominy (preferably bush's best)
8 corn tortillas
about 1 1/2 cups vegetable oil
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes

Directions:

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	753.72 Kcal (3156 kJ)
Calories from fat	500.71 Kcal
		% Daily Value*
Total Fat	55.63g	86%
Cholesterol	167.8mg	56%
Sodium	1479.56mg	62%
Potassium	1047.69mg	22%
Total Carbs	16.39g	5%
Sugars	3.34g	13%
Dietary Fiber	3.65g	15%
Protein	49.92g	100%
Vitamin C	10.9mg	18%
Vitamin A	0.1mg	2%
Iron	3mg	17%
Calcium	121.6mg	12%

Amount Per 100 g
Calories	91.52 Kcal (383 kJ)
Calories from fat	60.8 Kcal
		% Daily Value*
Total Fat	6.76g	86%
Cholesterol	20.37mg	56%
Sodium	179.65mg	62%
Potassium	127.21mg	22%
Total Carbs	1.99g	5%
Sugars	0.41g	13%
Dietary Fiber	0.44g	15%
Protein	6.06g	100%
Vitamin C	1.3mg	18%
Iron	0.4mg	17%
Calcium	14.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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