Allegiance® Pozole Rojo


  1. In a saucepan over medium heat add half gallon of water, one tablespoon of garlic, chili peppers, orange juice, and onion. Cover and simmer for 45 minutes until peppers are tender.
  2. Puree the pepper mixture in blender strain thru China cap and reserve.
  3. In a rondeau add oil and cubed pork. Cook for 2 minutes to lightly brown the surface. Pour in one and half gallons of water and chili pepper puree.
  4. Put Bay leaves, hominy, remaining garlic, cumin, and chili powder to rondeau.
  5. Cover and simmer for 3-4 hours until pork is fork tender.
  6. Serve in a bowl with avocado, onion, cilantro, and tortillas on the side for customers.


  • 3 oz Guajillo chilies , dry
  • 3 oz chile(s), ancho, dry
  • 1 ea Peak Fresh Produce® Onion(s), chopped
  • 2 cups Ascend® Juice, Orange 100%
  • 1/2 gl water
  • 4 lbs Allegiance® Boston butt, cubed
  • 1 1/4 gl water
  • 2 tbsp Peak Fresh Produce® Garlic, minced
  • 2-3 ea Roma® Bay Leaves
  • 1 tbsp Magellan® Cumin, ground
  • 1 tbsp Magellan® Chili Powder
  • 3 tbsp Roma® Oregano
  • 4 ea Contigo® Avocado Halves, chopped
  • 1/2 cup Peak Fresh Produce® Cilantro, Fresh, hand torn
  • 3 ea Peak Fresh Produce® Lime(s), quartered
  • 4 ea Peak Fresh Produce® Radish(es), sliced or julienne
  • 12 ea Contigo® yellow corn tortillas 6-inch, fried