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Warming Red Pozole

By Food52
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main-dish low carb nut free dinner


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4 dried New Mexico chilies, stems and seeds removed

1 Tbsp olive oil

6 cloves of garlic, peeled

1 large onion, coarsely chopped

3 lbs of pork shoulder or country style ribs, cut into ¾ inch cubes

2 tsp cumin

salt and pepper

1 tsp dried oregano

2 cups chicken stock

2 cans hominy, drained and rinsed


cabbage, shredded finely

radishes, sliced thinly

limes, quartered for squeezing

avocado, cut into small chunks

tortilla chips or corn tortillas

cilantro, coarsely chopped

crumbled queso fresco or your cheese of choice

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