RECIPE AND PHOTO SUBMITTED BY Jessica Harvey
Pozole rojo with pork
Jessica Harvey Pozole rojo recipe:
(I usually don’t use specific amounts of anything for my Mexican recipes, so bear with me).
cook off a nice sized piece of pork butt, in a large pot with water, approx. 1/2 c vinager, oregano, a chopped onion, and chopped garlic. (typically takes about 2-3 hours, it needs to be able to be easily shredded with a fork)(do not discard broth).
in a separate pot rehydrate 8 chile guajillo, 6 chile pasilla, 8 chile de arbol, once rehydrated pull off stems and put into blender with some of the water, blend well.
add shredded pork back into broth, with a very fine strainer pour chile broth into the pot with the pork.
Add large can of hominy. salt to taste, and a TON of oregano….when you think you’ve added enough, add some more haha. garnish with onion, jalapeno, cilantro, lime, radish, and green cabbage
If you enjoyed this article, please consider sharing it!
