Red Pozole

Name: Red Pozole
Prep time: 15 min
Cook time: 2 h
Yield: 9
Cuisine: Mexican,
Ingredients: 3 pounds boneless country-style pork butt cut into 2-inch chunks; 2 containers (32 ounces each) chicken stock; 2 McCormick® Bay Leaves; 2 tsps whole oregano; 1 tsp cilantro leaves; 1 tsp salt; 1/2 tsp black pepper ground; 3 cans (15 ounces each) hominy drained and rinsed; 2 pasilla ancho chili pods stemmed and seeded (about 1 ounce); 2 guajillo whole chili pods stemmed and seeded (about 1 ounce); 1 cup boiling water; 1/2 cup water; 1 large white onion peeled and quartered; 3 clove fresh garlic; 2 cloves whole; 1/2 tsps cumin ground; 1/2 tsp salt

Red Mexican pozole is a rich, comforting soup starring hominy, tender pork and a savory sauce made with Pasilla-Ancho Chile Pods and Guajullo Chili Peppers. Customize each bowl with garnishes like sliced radishes, fresh cilantro, chopped white onions and lime wedges.

15m

PREP TIME

2hr

COOK TIME

414

CALORIES

17

INGREDIENTS

Servings: 9

Ingredients

Pozole
3 pounds boneless country-style pork butt, cut into 2-inch chunks
2 containers (32 ounces each) chicken stock
2 McCormick® Bay Leaves
2 teaspoons whole oregano
1 teaspoon McCormick® Cilantro Leaves
1 teaspoon salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
3 cans (15 ounces each) hominy, drained and rinsed
Chili Sauce
2 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded (about 1 ounce)
2 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded (about 1 ounce)
1 cup boiling water
1/2 cup water
1 large white onion, peeled and quartered
3 clove fresh garlic
2 McCormick® Whole Cloves
1/2 teaspoons McCormick® Ground Cumin
1/2 teaspoon salt

KEY PRODUCTS

INSTRUCTIONS

1 For the Pozole, place pork and stock in 5-quart Dutch oven. Bring to boil on high heat, skimming to remove any foam from surface. Stir in bay leaves, oregano, cilantro, salt and pepper. Reduce heat to medium-low; cover. Simmer 1 1/2 hours or until pork is tender.
2 Meanwhile, for the Chili Sauce, place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining 1/2 cup water, onion, garlic, cloves, cumin and salt; cover. Blend on high speed until smooth. Set aside.
3 Transfer pork to large bowl, reserving cooking liquid in Dutch oven. Coarsely shred pork using 2 forks. Return pork to Dutch oven. Stir in hominy and prepared Chile Sauce; bring to boil. Reduce heat to medium-low; simmer 20 to 30 minutes until slightly thickened.
4 Ladle pozole into serving bowls. Serve with sliced radishes, fresh cilantro and chopped white onions and lime wedges, if desired.