Casa Corona Red Chili and Pork Pozole

Casa Corona Red Enchilada Sauce and pork pozole


Makes: 6 to 8 servings.

Cook Time: varies from 1½ to 3 hrs., depending on type of posole (hominy) selected.

Pork Ingredients:

  • 3 lbs. pork shoulder
  • 2-4 cloves garlic, minced
  • 1 tsp cumin
  • 1 bay leaf
  • 1 onion, chopped fine
  • 1 tsp salt or to taste 

    Chili Ingredients:

  • 1- 16-ounce Jar of Casa Corona Red Enchilada Sauce

    Posole Ingredients:

  • 1 lb. posole, dried, frozen or canned.
  • 1 onion, quartered
  • 1 tsp salt

    Step 1 – Prepare Pork:

    Place pork shoulder in a pot and cover with water. Add 1 tsp salt, cumin, bay leaf and onion.

    Bring to a boil uncovered and then then cook, covered, over medium heat until tender and falling off the bone; about 1½ hrs. Remove meat from broth and let cool; reserve broth for later. Pull meat from bones and cut into small bite size pieces, set aside.

    Step 2 – Prepare Posole:

    If using dried posole let soak overnight, then proceed to next. If using frozen, defrost thoroughly then proceed to next step.

    Drain and rinse posole. Place posole in a cooking pot and cover with water. Use approx. 2 parts water to 1 part posole.

    Add onion and salt. Bring to a boil on the stove, then lower heat and simmer until posole has started to “bloom” (about 1 to 1½ hrs). The posole will swell and start to resemble popcorn, but will still be chewy.

    At this point add the pork, Casa Corona Red Enchilada Sauce, and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish “blooming”.

    Posole is fully cooked when it has opened completely, and is tender when chewed.

    Serve in bowl and place garnishes on the table.

    Garnish are optional and may include: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese.

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