POZOLE ROJO 

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Ingredients :

3 lbs pork butt cubed
1 1/2 lbs neck bone
1 lrg can hominy
6 ancho peppers (remove seeds & stems)
6 guajillo peppers (remove seeds &stems)
6-8 cloves of garlic
1 onion (white or brown)
1-2 tsp oregano

Directions :

Toppings: diced onion, shredded cabbage, lime and radishes
Rinse hominy well until water runs clear. Add to pot and cover with water and boil. While the hominy starts to cook, boil in separate saucepan ancho and guajillo peppers for 20 minutes.

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