pozole-rojo-mexican-pork-and-hominy.json

{
    "directions": [
        "Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.",
        "Place pork shoulder, pork loin, and pork legs in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.",
        "Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.",
        "Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.",
        "Transfer pork to a work surface and shred with 2 forks.",
        "Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.",
        "Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side."
    ],
    "ingredients": [
        "2 (16 ounce) cans white hominy, drained",
        "water to cover",
        "1 head garlic, cloves peeled",
        "salt to taste",
        "2/3 pound pork shoulder, coarsely chopped",
        "2/3 pound pork loin, coarsely chopped",
        "2/3 pound pork legs, coarsely chopped",
        "1 large plum tomato",
        "4 ounces dried guajillo chiles, stemmed and seeded",
        "1 clove garlic",
        "1/4 teaspoon dried oregano",
        "1 pinch ground cumin",
        "2 cups water",
        "Toppings:",
        "1 head iceberg lettuce, finely shredded",
        "1 small onion, diced",
        "4 limes, quartered"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Pozole Rojo (Mexican Pork and Hominy Stew)",
    "url": "http://allrecipes.com/recipe/257061/pozole-rojo-mexican-pork-and-hominy/"
}