Pozole Rojo (Mexican Pork and Hominy Stew)

1. 1

   Put the pork shoulder, pork loin, and pork neck bones in a large pot and cover with water. Add 1 head of garlic and salt, bring to a boil, then reduce the heat and simmer until the meat is tender and cooked through, about 1 hour. Stir in the hominy, bring back to a boil, and simmer for 20 minutes.

2. 2

   Meanwhile, put the tomato and guajillo chiles in a pot, add enough water to cover, and bring to a boil. Cook until the chiles are softened, about 15 minutes, then drain.

3. 3

   Place the tomato and chiles, 1 clove garlic, oregano, cumin, and salt in a blender, add 2 cups water, and blend until smooth. Strain the mixture through a fine-mesh sieve and set the chile sauce aside.

4. 4

   Move the pork to a work surface and shred it with 2 forks. Discard the pork bones and garlic.

5. 5

   Stir the chile sauce and shredded pork into the pot. Simmer the pozole until the flavors have blended, about 5 minutes.

6. 6

   Ladle the pozole into serving bowls. Top with shredded cabbage and onion, and serve lime wedges on the side.

• Calories 353.52 kcal Moderate
• Protein 30.84 g Good Source
• Carbs 17.25 g Moderate
• Total Fat 17.96 g High
• Saturated Fat 5.52 g High
• Trans Fat 0.03 g High
• Cholesterol 95.81 mg High
• Sodium 291.54 mg Moderate
• Fiber 3.4 g Moderate
• Sugar 2.39 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 32.74 mg Low Source
• Iron 1.71 mg Low Source
• Potassium 271.13 mg Low Source
• Vitamin A 65.7 mcg_rae Low Source
• Vitamin C 11.77 mg Moderate
• Vitamin D 0.22 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅