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Pozole Rojo de Rez

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Beef Base, Pozole Rojo de Rez brings together the flavors of short ribs, hominy, Mexican oregano, chipotle, avocado and lime in one dish.


What You'll Need

1½ Gal Pozole Broth (sub-recipe below)
12 lb Short Ribs, bone-in
1 cup Chipotle in Adobo, pureed
6 cup Hominy, canned
½ cup Lime Juice
6 cup Avocado, medium dice
2 Tbsp Mexican Oregano, dried
24 ea Lime Wedge
1½ cup Cilantro, picked
6 cup Radish, sliced thin
   
  Pozole Broth:
½ cup Custom Culinary® Gold Label True Foundations™ Beef Base
1½ Gal Water, hot
3 ea Bay Leaf, dried
3 ea New Mexico Chili, dried
PREPARATION

Prepare Pozole Broth:
  1. Add all the ingredients into a pot and let simmer for 15 minutes.
  2. Strain and reserve.
Prepare soup:
  1. In a large stock pot, combine pozole broth and short rib.
  2. Allow to simmer for 2 –2.5 hours or until short rib is tender. Remove short ribs from pot.
  3. Add in chipotle in adobo and allow to simmer for an additional 15 minutes.
  4. Add hominy and lime juice and bring back to simmer for 15 minutes.
To serve:
  1. To make one portion, place 1 cup of soup in a bowl with the following: 1 pc. short rib, ¼ cup avocado, ¼ tsp. Mexican oregano, 1 tbsp. cilantro, ¼ cup radish, and a lime wedge.