main dishes

Red Pozole

Name: Red Pozole
Prep time: 30 min
Cook time: 2 h
Yield: 10
Cuisine: South American,
Ingredients: Pozole; 3 pounds boneless country-style pork ribs cut into large chunks; 6 cups Kitchen Basics® Original Chicken Stock; 2 tsps McCormick® Oregano, Whole Mexican; 2 McCormick® Bay Leaves; 3 cans (15 ounces each) white hominy drained and rinsed (3 cups); Arbol-Ancho Chile Sauce; 1/2 cup dried chiles de arbol stemmed and seeded; 1/2 cup coarsely chopped onion; 3 tbsps McCormick Gourmet™ Chile Pepper, Ancho; 1 1/2 tsps McCormick® Garlic Salt; 1/2 tsp McCormick® Cumin, Ground; 1/4 tsp McCormick® Allspice, Ground

Mexican pozole is a brothy soup of meat, usually pork, and hominy. It is typically served with an assortment of toppings to add bright, fresh flavor and texture. This spicy pozole is red from the dried chilies de arbol.

30m

PREP TIME

2hr

COOK TIME

364

CALORIES

11

INGREDIENTS

Ingredients
Instructions
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Ingredients 10 Servings

Pozole
3 pounds boneless country-style pork ribs, cut into large chunks
6 cups Kitchen Basics® All Natural Original Chicken Stock
2 teaspoons McCormick® Whole Mexican Oregano
2 McCormick® Bay Leaves
3 cans (15 ounces each) white hominy, drained and rinsed (3 cups)
Arbol-Ancho Chile Sauce
1/2 cup dried chiles de arbol, stemmed and seeded
1/2 cup coarsely chopped onion
3 tablespoons McCormick Gourmet™ Ancho Chile Pepper
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Ground Cumin
1/4 teaspoon McCormick® Ground Allspice

KEY PRODUCTS

INSTRUCTIONS

1 For the Pozole, place pork in 5-quart Dutch oven. Add stock, oregano and bay leaves. Bring to boil on high heat, skimming any foam from surface. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until pork is tender.
2 Meanwhile, for the Arbol-Ancho Chile Sauce, soak chilies in 1 cup boiling water in covered medium bowl 30 minutes or until softened. Remove chilies with kitchen tongs to blender container. Add 1/2 cup chile soaking liquid, onion, ancho chile pepper, garlic salt, cumin and allspice; cover. Blend on high speed until smooth. Set aside.
3 Transfer pork to large bowl, reserving stock in pan. Coarsely shred pork using 2 forks. Return pork to stock. Stir in hominy and 1/2 of the Chile Sauce. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes to blend flavors.
4 Ladle pozole in bowls. Serve with remaining Chile Sauce, desired toppings and additional oregano for sprinkling.