Red Pozole With Ancho Chile Peppers
This slow cooked red pozole is made with hominy, ancho chile peppers, pork shoulder and white rice for a delicious and comfort filled meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at carolinarice.com.
Cooking tools:
- Cast iron skillet
- Saucepan
- Blender
- Dutch oven
- Mixing bowl
- Fork
- Measuring cup
- Wooden spoon
- Ladle
- Spoon
- Chef's knife
- Cutting board
- Stove
- Pot
- Serving bowl
- Plate
- Colander
- Kitchen towel
- Airtight container
- Fine-mesh sieve
- Tongs
- Pot lid
- Saucepan lid
- Cooking liquid strainer
Ingredients
- 2 cups Carolina® White Rice
- 2 dried ancho chile peppers
- 2 tbsp olive oil
- 2 lbs pork shoulder, cut into large chunks
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- 8 cups reduced-sodium chicken broth
- 2 cans (each 15 oz) hominy, drained and rinsed
- 1/3 cup lime juice
- 3 ripe avocados, halved, pitted, peeled and sliced
- 1 cup pickled red onions
- 12 radishes, thinly sliced
- 1 cup fresh cilantro leaves
- 3 limes, cut into wedges
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