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Red Pozole

Pozole Rojo

  • Serves 8
  • Time: 3 Hours
Enjoy the savory Ribs in Molcajete, perfectly seasoned and served with fresh salsa. Accompanied by warm tortillas and nopal salad, this dish offers a burst of authentic flavor.

Ingredients

c/n Water (to cook the meat)
1 lb Northgate® Fresh White Hominy
1 lb Pork head
1 lb Pork brisket
1 lb Garlic head
¼ lb Onion
c/n Salt
4 Bay leaves
10 Guajillo chiles (seedless and soaked; for the salsa)
5 Árbol chiles (seedless and soaked)
44 oz Water
2 tbsp Chicken bouillon
c/n Lettuce
c/n Onion (finely chopped)
c/n Radish
c/n Oregano
c/n Lime juice
c/n Tostadas
c/n Sour cream

Directions

1. In a large pot with enough water, cook Northgate® Fresh White Hominy for one hour, or until the hominy is well cooked.
2. Cook pork, garlic, onion, salt, and bay leaves. Cook for one hour.
3. Blend guajillo chiles, árbol chiles, water, and chicken bouillon. Set aside.
4. Pour the adobo in the pot and cook for one hour.
5. Serve the pozole and garnish with lettuce, radish, oregano, and lime juice.


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