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Jefe's Rojo Pork Pozole is for Soup.

Jefe's Rojo Pork Pozole takes 60 minutes to prepare.

Jefe's Rojo Pork Pozole takes 30 minutes to cook.

Jefe's Rojo Pork Pozole makes 12 servings.

The ingredients for Jefe's Rojo Pork Pozole are:

4 cup Hominy
60 grams Pepper, ancho, dried
20 cup Pork/ham stock 1cup = 250ml (Home Made) (by SHELL21_M)
32 oz Pork Shoulder (pork butt, picnic roast)

Here is how you make Jefe's Rojo Pork Pozole:

Make pork stock with a 5 lb or more Boston butt with aromatics such as celery, onion, garlic, salt, pepper, and cumin. Shred the pork and make pork tacos! Reserve the broth. Make ancho paste by soaking peppers overnight and blending them after draining with a bit of the reserved liquid from the soaking. Add ancho paste to reserved pork stock to taste. Add canned hominy and boil until tender. Add the leftover pork from your awesome tacos (about 2 lbs). DONE!Serving Size: Makes roughly 12 cupsNumber of Servings: 12Recipe submitted by SparkPeople user CUTESFOURYOU.

The nutritional information for Jefe's Rojo Pork Pozole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 324.8

• Total Fat: 22.4 g
• Cholesterol: 71.0 mg
• Sodium: 170.5 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 2.5 g
• Protein: 19.1 g

Jefe's Rojo Pork Pozole is Mexican cuisine.