Pozole Rojo (Mexican Pork And Hominy Stew)
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Recipe Summary Pozole Rojo (Mexican Pork And Hominy Stew)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.Ingredients | Pasta De Curry Rojo Lidl2 (16 ounce) cans white hominy, drainedwater to cover1 head garlic, cloves peeledsalt to taste1 pound boneless pork shoulder, cubed1 pound boneless pork loin, cubed½ pound pork neck bones1 large plum tomato4 ounces dried guajillo chiles, stemmed and seeded1 clove garlic¼ teaspoon dried oregano1 pinch ground cumin2 cups water1 head iceberg lettuce, finely shredded1 small onion, diced4 limes, quarteredDirectionsPlace hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.This dish requires different cuts of pork: shoulder, loin, and leg. It's important to have both lean and fatty cuts.Info | Pasta De Curry Rojo Lidlprep: 30 mins cook: 3 hrs 23 mins total: 3 hrs 53 mins Servings: 8 Yield: 8 servings
TAG : Pozole Rojo (Mexican Pork And Hominy Stew)Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,