Pozole Rojo (Pork and Hominy Stew)

How To Feed A Loon
Serves: 6 Save

Ingredients (15)

  • 2 lbs any combination of: country-style pork ribs, boneless pork shoulder butt, pork belly
  • 2 lbs any combination of: pigs feet, or trotters, neck bones, pork shanks (if you can't find any of this, just use a bone-in pork shoulder, or double up on your country-style ribs)
  • 2 medium Spanish onions
  • 12 large garlic cloves
  • Kosher salt
  • 8 dried ancho chiles
  • 1 tsp Mexican oregano
  • 2 15 oz cans hominy
  • FOR GARNISH:
  • Napa cabbage
  • Radishes
  • Avocado
  • Cilantro
  • Fried corn tortilla strips
  • Lime wedges

Directions

Learn how to make this recipe at How To Feed A Loon

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