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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 The Simple Ways to Be Healthy.

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Drink water, not other drinks. Soda and coffee, when used in small amounts, aren’t that bad. Using them for your sole source of hydration, on the other hand, is dumb. Having water instead of other types of drinks is a good way to aid your body in its health and hydration. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Productive weight loss efforts often depend solely on water consumption.

There are all sorts of activities that you can do to get healthy and balanced. An costly gym membership and very restrictive diets are not the only way to do it. You can do small things each day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. Trying to get in as much physical activity as possible is another. Don’t overlook that health isn’t only about just how much you weigh. You need to help make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to pozole rojo recipe. To cook pozole rojo you only need 16 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Pozole Rojo:
  1. Use soaked peppers
  2. Get 6 Guajillo Peppers
  3. Take 1/2 cup apple cider vinegar
  4. Provide 2 cup water
  5. Provide cabbage, lettuce, cilantro and/or peppers - optional
  6. Provide main
  7. You need 1/4 cup lard
  8. Get 5 lb Pork Butt Shoulder
  9. Take 2 red onions chopped
  10. You need water
  11. Provide 1 tsp cumin
  12. You need 2 tbsp Mexican Oregano
  13. You need 1 tbsp Italian Seasoning
  14. Take 1 tbls heaping beef bullion
  15. Take salt and pepper
  16. You need 1 number 10 can of white hominy
Instructions 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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