Name: Pork Pozole Rojo with Hominy
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 serving
Ingredients: 4 oz Pork shoulder; 0.5 cup Hominy; 2 cup Chicken bone broth; 2 whole Dried guajillo chiles; 1 whole Dried ancho chile; 0.25 cup White onion; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Avocado oil; 2 whole Radishes; 0.25 cup Green cabbage; 1 slice Lime

Nutrition

Per serving

463 calories

Protein: 33g; 27% of calories
Carbs: 33g; 28% of calories
Fat: 24g; 45% of calories

Instructions

Prep 15 min · Cook 55 min

Remove stems and seeds from dried chiles and soak them in 1 cup of hot water for 10 minutes until soft.
Blend the soaked chiles with 0.5 cup of the bone broth and garlic until a smooth paste forms.
Season the cubed pork shoulder with sea salt and black pepper.
Heat avocado oil in a large pot over medium-high heat and sear the pork until browned on all sides.
Add the diced onion to the pot and sauté for 3 minutes until softened and fragrant.
Pour in the blended chili paste, the remaining bone broth, oregano, and cumin.
Reduce heat to low, cover the pot, and simmer for 45 minutes until the pork is tender.
Stir in the rinsed hominy and continue to simmer uncovered for an additional 10 minutes.
Serve the soup hot in a bowl topped with shredded cabbage, sliced radishes, and a fresh lime wedge.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes