Pork and Chicken Red Pozole

Name: Pork and Chicken Red Pozole
Prep time: 290 min
Cook time: 270 min
Yield: 8
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From Mexico to the world! This very traditional pork and chicken red pozole recipe is perfect for weeknights, but fit for a holiday table too. Let's lure your guests with the intoxicating aromas of oregano, garlic, thyme, bay leaves, onion, garlic, radish, and hominy. Nothing better to bring a piece of Mexico to your home than a pork and chicken red pozole!

Reviewed by Editorial Team of Kiwilimón

Published: 24-12-2021

Preparation

20 mins

4h 30 mins

Low

In a pot, cook hominy for about 1.5 to 2 hours. Combine ancho chiles, guajillo chiles, árbol chiles, garlic, onion, oregano, and a cup of soaked chiles water, and salt in a blender and blend until smooth. Set aside. Once hominy pops, add onion, garlic, thyme, bay leaf, pork, and salt. Cover and cook for 1 hour and 40 minutes. Add thighs and drumsticks and cook for 20 more minutes. Once meat has been cooked, pour sauce into the pot. Stir and cook for 20 more minutes. Add water if necessary. Adjust seasoning. Serve pork and chicken red pozole with onion, oregano, radish, piquín chile, lettuce, and tostadas.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

178.9

kcal

8.95%

Carbohydrate, by difference

7.5

2.5%

Protein

12%

Total lipid (fat)

13.9

21.38%

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100

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Tips

Cook hominy without salt, otherwise it won’t pop. For a more flavorful pozole, cook meat over medium or low heat to keep broth from evaporating.

Pork and Chicken Red Pozole

Ingredients

Preparation

Nutritional information

Presentation

Tips

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