
Pozole Rojo (Pork and Hominy Stew)
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