I was in Chula Vista about 10 years ago, and I learned how to make this Pozole Roja recipe from my friends abuela! Some of the measurements are up to interpretation and I had to scale the recipe down from feeding a village to feeding a family of four! It really is one of my favorite recipes and I love to have it when I need a little spice in my life! The garnishes are a must! I use six cans of food in this recipe and it sure makes cooking homemade a little easier. By saving on prep time, I can get a healthy, homemade meal to my family more often.
Pozole Rojo
Author: Jennifer Medeiros
Recipe type: Entree
Cuisine: Mexican
Posole, Pozole, Hominy, whatever...it all tastes great in this stew!
Ingredients
- 2 cans of stewed tomatoes
- 2 cans chicken broth
- 2 cans golden hominy (or pozole)
- 2 pounds pork shanks and pork butts
- 2 bay leaves
- 1 T chili ancho
- 1 T garlic, minced
- 1 T salt
- Shredded cabbage, radish, and lime wedges for garnish
- 6 chiles de arbol (stemmed) for the spicy sauce - I cook this on the side
Instructions
- Throw everything in a crock pot and let it cook all day on low. You know its done when the house smells good!
- To make the spicy chili hot sauce, boil the chiles de arbol and let simmer for 30 minutes. Keep a lid on it or you won't be able to breathe.
- Throw the watery mixture in a blender and puree. This stuff is super, super hot! A little bit goes a long way.
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