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Pozole Rojo
Pozole Rojo

Before you jump to Pozole Rojo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of living. The overall economy is affected by the number of people who are dealing with conditions such as hypertension, which is directly related to poor eating habits. No matter where you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that lots of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make some simple changes that can start to make a positive impact to our everyday eating habits.

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As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pozole rojo recipe. You can have pozole rojo using 16 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Pozole Rojo:
  1. You need soaked peppers
  2. You need 6 Guajillo Peppers
  3. You need 1/2 cup apple cider vinegar
  4. Use 2 cup water
  5. Provide cabbage, lettuce, cilantro and/or peppers - optional
  6. Use main
  7. Use 1/4 cup lard
  8. Use 5 lb Pork Butt Shoulder
  9. Get 2 red onions chopped
  10. Take water
  11. Take 1 tsp cumin
  12. Provide 2 tbsp Mexican Oregano
  13. Prepare 1 tbsp Italian Seasoning
  14. Get 1 tbls heaping beef bullion
  15. Provide salt and pepper
  16. Provide 1 number 10 can of white hominy
Steps to make Pozole Rojo:
  1. Cut of the stems of the dried peppers. Place in microwave with vinegar and water. Set on high for 4 minutes. Place ingredients into a blender and liquify. Add more water if necessary.
  2. Cut pork into 1 to 2 inch cubes. Heat lard in a heavy bottom pot or dutch oven. Brown pork and add onions.
  3. Add blended peppers, seasonings and water to cover the pork by 2 inches. Brink to a slow boil. Reduce heat to a very low simmer and cook for 5 to 6 hrs until the pork is very tender.
  4. Add drained hominy and cook for another hour. Add more water if needed.
  5. Place cabbage or lettuce, cilantro and diced peppers in a bowl if desired. Pour stew on top.

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