Pozole Rojo Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups chicken stock

Diced avocado, for serving

Julienned radishes, for serving

3 teaspoons salt

1 tablespoon garlic powder

Tortilla chips, for serving

1 teaspoon cayenne pepper

1 teaspoon Mexican oregano

1-ounce guajillo chiles, seeded and stemmed

Chopped red onions, for serving

Lime wedges, for serving

1 teaspoon freshly ground black pepper

Toasted pumpkin seeds, for serving

1 tablespoon salt

1 tablespoon dried oregano

1/2 teaspoon Emeril's Southwestern Essence, recipe follows

Chopped cilantro, for serving

1 tablespoon ground coriander

2 ounces ancho chiles, seeded and stemmed

2 teaspoons ground cumin

Red chili flakes, for serving

2 (30-ounce) cans white hominy plus 1 (15.5-ounce) can

1 teaspoon crushed red pepper

Sour cream, for serving

1 teaspoon black pepper

2 tablespoons chili powder

3 1/2 to 4 pounds bone-in pork shoulder, cut into 3 or 4 pieces

1 onion, sliced and 1 onion, chopped

2 tablespoons paprika

1 head garlic

14 cups water

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