Pozole Rojo - Pork and Hominy Stew

Name: Pozole Rojo - Pork and Hominy Stew
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 43 grams dried ancho chiles , wiped clean (2 to 4); 5 whole black peppercorns; 57 grams dried guajillo chilies (6 to 9) or 2 ounces new mexico peppers , wiped clean (6 to 9); 28 grams bunch cilantro; 26 garlic cloves , peeled, divided (about 1 1/2 heads); 1 kilograms hominy , rinsed and drained (also called pozole); 28 grams bunch mint; 1 teaspoon dried oregano (preferably mexican); 2 kilograms country-style pork ribs (not lean); 8 servings diced avocados or crema or queso fresco; 1 strip thinly sliced iceberg lettuce or romaine lettuce or choppedwhite onions or sliced radishes or fried corn tortilla or tortilla chips or lime wedges or dried oregano or dried hot red pepper flake; 2 Tbsps vegetable oil; 2 liters water; 227 grams white onion , quartered, plus 1/2 cup, chopped

Pozole Rojo - Pork and Hominy Stew

Pozole Rojo - Pork and Hominy Stew might be just the main course you are searching for. This gluten free recipe serves 8. One serving contains 627 calories, 48g of protein, and 32g of fat. If you have garlic cloves, mint, pepper flake, and a few other ingredients on hand, you can make it. To use up the mint you could follow this main course with the Mint Brownies as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 4 hours.