Franklin Spice Works
Pozole Rojo with Mexican Oregano
A rich red pozole with tender pork, hominy, and ancho chile. Pile on the garnishes and make it your own.
Ingredients
- 2 lbs pork shoulder, cubed
- 2 tsp dried Mexican oregano
- 3 tbsp ancho chile powder
- 2 cans hominy, drained
- 1 onion, diced
- 4 garlic cloves
- 6 cups chicken broth
- Salt and garnishes: shredded cabbage, radish, lime, dried oregano
Instructions
- Saute onion and garlic. Add chile powder and Mexican oregano. Stir 1 minute.
- Add pork, broth, and bring to a boil. Simmer 1.5 hours until pork is tender.
- Remove pork, shred, and return to pot.
- Add drained hominy. Simmer 20 more minutes.
- Serve in large bowls topped with cabbage, radish, lime, and a pinch of dried Mexican oregano.