Jalisco-style Red Pozole - Just Dutch Oven Recipes

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Jalisco-style Red Pozole

Pozole Broth
32 c (8 quarts) water
1 sm Head garlic; halved
1 sm Onion; halved
2 lb Pork butt; cut in large chunks
1 lb Pork neck bones
2 Chicken wings

6 Guajillo chiles
2 Puya chiles
2 Chiles de arbol
1/2 lb Plum tomatoes
1/2 Onion
1 Clove garlic
3/4 ts Oregano

1 cn (29-ounce) hominy; drained
Finely shredded romaine
Finely shredded cabbage
16 Radishes; thinly sliced
1 lg Onion; finely chopped
Ground chile piquin
Crushed oregano
16 Toasted or fried tortillas
8 Limes; halved

POZOLE: Boil water in Dutch oven. Add garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts, about 2 hours. Remove from heat. Cool meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock.

CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in food processor or blender. Strain to eliminate peels. Season lightly with salt.

ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add reserved shredded meats and hominy and heat to serving temperature. Serve in large individual bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add to pozole as desired. 6 to 8 servings.