Pozole Rojo is a delicious Mexican soup that is easy to make and has delicious flavors.
Instructions:
Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork.
Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.
Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.
Let boil 15 minutes longer.
Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 737 | ||
Calories from Fat: 634 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.4g | 94 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 33.6g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 703.5mg | 24 % | |
Potassium 357mg | 9 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 15.1g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 737
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