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Pozole Rojo + Homemade Tortillas Recipe Course: Main Dishes Cuisine: Mexican Prep Time: 15m Cook Time: 180m Servings: 6 Author: Life Made Simple Team pozoloe rojo – 2 lbs pork roast – 1 Tbsp olive oil – 1 onion diced – 3 cloves garlic minced – 1 cup fire roasted diced tomatoes – 1 lime juiced – 1 (29) oz can hominy – 5 cups chicken broth – 1 cup boiling water + 1 ½ Tbsp ancho chili powder dissolve – ½ tsp dried oregano – salt and pepper garnishes – radish – cilantro – lettuce – lime homemade tortillas – 2 ½ cups all-purpose flour – ½ cup wheat flour – 1 tsp salt – 1 tsp sugar – ½ tsp baking powder – 4 Tbsp canola oil – 2 Tbsp butter melted – 1 cup hot water pozole rojo 1) Preheat oven to 325 degrees. 2) In a large dutch oven over medium heat, sautee onions and garlic in olive oil. Generously salt and pepper pork on both sides, set into dutch oven. Braise both sides (4-5 minutes on each side). Add tomatoes, oregano, and chicken broth. Bring mixture to a boil. 3) Cover dutch oven and place into oven. Bake for 2½ hours or until pork becomes tender and begins to fall apart. Remove from oven, using tongs place pork onto a cutting board and shred. Return to pot the stove top, turn heat to medium-high until broth begins to simmer. Place pork back in and add ancho chili mixture, hominy and lime juice. Simmer for 30 minutes. Garnish and serve. homemade tortillas 1) In a medium size mixing bowl whisk together flour, salt, and baking powder. 2) Pour in canola oil and melted butter, gently mix together with fingers until oil/butter is incorporated and the mixture beings to form coarse crumbs. 3) Add hot water and keep mixing until a large ball is formed. Cover bowl tightly with plastic wrap and let the dough rest for 30-40 minutes. 4) Divide the dough into 12 equal size balls and roll out one at a time on a lightly floured surface. Place one rolled tortilla at a time into a hot, ungreased skillet over medium-high heat. Flip the tortilla when blisters form on the first side, continue heating the next side. Serve warm. -Pozole makes approximately 6 servings. -Tortilla recipe makes 12 soft taco size tortillas or 6 large ones. -Nutrition info is based on 6 servings. -Cook times based on the Pozole since you can easily make the tortillas while the roast bakes. calories 810 carbohydrates 94 protein 49 fat 30 saturated_fat 7 polyunsaturated_fat 8 monounsaturated_fat 13 trans_fat 1 cholesterol 105 sodium 2403 potassium 1651 fiber 20 sugar 8 vitamin_a 11996 vitamin_c 20 calcium 216 iron 12
Ingredients
pozoloe rojo
- 2 lbs pork roast
- 1 Tbsp olive oil
- 1 onion - diced
- 3 cloves garlic - minced
- 1 cup fire roasted diced tomatoes
- 1 lime - juiced
- 1 (29) oz can hominy
- 5 cups chicken broth
- 1 cup boiling water + 1 ½ Tbsp ancho chili powder - dissolve
- 1/2 tsp dried oregano
- salt and pepper
garnishes
- radish
- cilantro
- lettuce
- lime
homemade tortillas
- 2 1/2 cups all-purpose flour
- 1/2 cup wheat flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp baking powder
- 4 Tbsp canola oil
- 2 Tbsp butter - melted
- 1 cup hot water
Instructions
pozole rojo
- Preheat oven to 325 degrees.
- In a large dutch oven over medium heat, sautee onions and garlic in olive oil. Generously salt and pepper pork on both sides, set into dutch oven. Braise both sides (4-5 minutes on each side). Add tomatoes, oregano, and chicken broth. Bring mixture to a boil.
- Cover dutch oven and place into oven. Bake for 2½ hours or until pork becomes tender and begins to fall apart. Remove from oven, using tongs place pork onto a cutting board and shred. Return to pot the stove top, turn heat to medium-high until broth begins to simmer. Place pork back in and add ancho chili mixture, hominy and lime juice. Simmer for 30 minutes. Garnish and serve.
homemade tortillas
- In a medium size mixing bowl whisk together flour, salt, and baking powder.
- Pour in canola oil and melted butter, gently mix together with fingers until oil/butter is incorporated and the mixture beings to form coarse crumbs.
- Add hot water and keep mixing until a large ball is formed. Cover bowl tightly with plastic wrap and let the dough rest for 30-40 minutes.
- Divide the dough into 12 equal size balls and roll out one at a time on a lightly floured surface. Place one rolled tortilla at a time into a hot, ungreased skillet over medium-high heat. Flip the tortilla when blisters form on the first side, continue heating the next side. Serve warm.
NOTES
Adapted from America’s Test Kitchen, Pozole Rojo
Adapted from Tasty Kitchen, Healthy Homemade Tortillas
Growing up in the deep south I knew what hominy was, and I knew it was gross. However, mixed in a soup with lots of other flavors it’s probably o.k. I plan to make your soup, probably double everything except the hominy and I’ll have some in the freezer for emergencies. I’ll be making your tortillas, too. Do I need a press or can I flatten them with a rolling pin?
It’s definitely an acquired taste 😉 And yes, you can definitely use a rolling pin!
This sounds wonderful, and like you like soup and stews in cooler weather, so comforting. I really love latin food, and have never made this before, so will be giving it a try. I’ve pinned it so I won’t lose track of it. Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!
This sounds great! I adore tortillas ! I will definitely try this recipe!