Allegiance® Pozole Rojo
Allegiance® Pozole Rojo
Directions
- 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.
- Puree the pepper mixture in blender strain thru China cap and reserve.
- 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.
- Put Bay leaves, hominy, remaining garlic, cumin, and chili powder to rondeau.
- Cover and simmer for 3-4 hours until pork is fork tender.
- Serve in a bowl with avocado, onion, cilantro, and tortillas on the side for customers.
Ingredients
- 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