Pozole Rojo

By carvalhohm

Ingredients

• SOUP:
• 2 lbs. boneless pork shoulder, cut into 1" cubes, or 2 lbs. boneless country-style ribs, trimmed
• Adobo All-Purpose Seasoning with Pepper, to taste
• 4 pigs’ feet, split (about 3 lbs.) or 2 lbs. pork neck bones, rinsed
• 3 sprigs cilantro
• 2 packets Sazón GOYA® without Annatto
• 1 chicken (3 lbs.), cut into 8 pieces
• 4 cans (15 oz. each) GOYA® White Hominy, drained and rinsed
• GUAJILLO SAUCE:
• 8 Guajillo Chiles, stems removed
• ¼ onion, roughly chopped (about ¼ cup)
• 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
• 4 allspice berries, freshly ground (about ½ tsp.)
• GARNISH:
• 2 limes, cut into wedges
• ½ head cabbage or iceberg lettuce, shredded (about 2 cups)
• ½ white onion, finely chopped (about 1 cup)
• 5 radishes, thinly sliced (about 1 cup)
• 6 tbsp. Oregano Leaf
• 1 pkg. (10 oz.) Corn Tortillas, warmed

Details

Servings 10
Cooking time 55mins

Preparation

Step 1

1Season pork with Adobo. Place pork and pigs’ feet in large pot; cover with cold water (about 16 cups). Bring water to a boil over medium-high heat; skim off any foam that rises to the surface. Add cilantro and Sazón. Lower heat to medium-low and simmer, uncovered, 1 hour. Season chicken with Adobo. Add chicken to pot; bring water to a boil, skimming foam. Lower heat to medium-low and simmer, covered, until chicken is cooked through and pork is tender, about 30 minutes more.

2 Meanwhile, in a small saucepan, bring guajillo chiles and 4 cups water to a boil. Lower heat to medium-low and simmer until chiles begin to soften, about 5 minutes. Remove pot from heat and let sit until chiles are soft, about 20 minutes.

3 Tear chiles into pieces. Transfer chiles, chile-soaking liquid, onions, garlic and allspice to a blender; puree until smooth. Strain chile mixture through medium-mesh strainer, discard debris; set aside.
4 Using tongs, transfer pork and chicken to bowl; discard cilantro. When meat is cool enough to handle, shred into small pieces. Discard skin, bones and cartilage. Transfer meat back to broth; stir in hominy and guajillo sauce. Bring stew to a boil; lower heat to medium-low and simmer, uncovered, until flavors come together, 5–10 minutes more. Season with Adobo.

5 Serve Pozole in large, deep bowls with toppings on the side.