food Be an Author

Search to find the perfect Items!

pozole rojo (mexican pork and hominy stew)

  • Home
  • pozole rojo (mexican pork and hominy stew)

Pozole Rojo (Mexican Pork and Hominy Stew)

Mexican

recipe-img

Description

We haven't made this in a slow cooker, but I'm guessing that step 6 could easily be done in a slow cooker. Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.

Ingredients:

  • 4 ounces dried guajillo or ancho chiles, or a combination of both
  • Salt
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dry oregano (Mexican oregano if available)
  • 1/2 small cabbage, thinly sliced
  • 1 bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • 1 bunch red radishes, sliced thin
  • 12 to 24 tostada shells (see Recipe Note)

Directions: