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Le Chaudron recipe
Pozole rouge mexicain
Mexican red pozole
⏱ 120 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
600 g (21 oz)pork shoulder, cubed
400 g (14 oz)canned hominy
4dried guajillo chilies
3 clovesgarlic
1onion, sliced
1 tablespoondried oregano
1bunch of fresh cilantro
- 600 g (21 oz) pork shoulder, cubed
- 400 g (14 oz) canned hominy
- 4 dried guajillo chilies
- 3 cloves garlic
- 1 onion, sliced
- 1 tablespoon dried oregano
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Simmer the pork with the onion in a stockpot of water for 1 hour, skimming.
- Soak the guajillos in hot water for 15 minutes, then blend with the garlic to a smooth paste.
- Stir the paste into the broth and simmer for 20 minutes.
- Add the drained hominy and oregano and cook 20 minutes more.
- Check the meat is tender and season with salt.
- Serve hot with cilantro, sliced radishes and lime wedges.
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