Pozole Rojo Recipe

Name: Pozole Rojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Guajillo Peppers; 1/2 cup apple cider vinegar; 2 cup water; 1/4 cup lard; 5 lb Pork Butt Shoulder; 2 red onions chopped; 1 tsp cumin; 2 tbsp Mexican Oregano; 1 tbsp Italian Seasoning; 1 tbls heaping beef bullion; 1 number 10 can of white hominy

Servings: persons

6 Guajillo Peppers
1/2 cup apple cider vinegar
2 cup water
1/4 cup lard
5 lb Pork Butt Shoulder
2 red onions chopped
1 tsp cumin
2 tbsp Mexican Oregano
1 tbsp Italian Seasoning
1 tbls heaping beef bullion
1 number 10 can of white hominy

1
Cut of the stems of the dried peppers.
2
Place in microwave with vinegar and water.
3
Set on high for 4 minutes.
4
Place ingredients into a blender and liquify.
5
Add more water if necessary.
6
Cut pork into 1 to 2 inch cubes.
7
Heat lard in a heavy bottom pot or dutch oven.
8
Brown pork and add onions.
9
Add blended peppers, seasonings and water to cover the pork by 2 inches.
10
Brink to a slow boil.
11
Reduce heat to a very low simmer and cook for 5 to 6 hrs until the pork is very tender.
12
Add drained hominy and cook for another hour.
13
Add more water if needed.
14
Place cabbage or lettuce, cilantro and diced peppers in a bowl if desired.
15
Pour stew on top.

1532

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Guajillo Peppers, 1/2 cup apple cider vinegar, 2 cup water, 1/4 cup lard, and more.

Yes, Pozole Rojo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pozole Rojo

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