Red Pozole with Soup Dumplings
Red Pozole with Soup Dumplings
Ingredients
For Serving
- 1 package Bibigo Steamed Soup Dumplings, Beef Bulgogi Flavor
- 1/4 cup onion, diced, for garnish
- 1/2 cup radish, sliced, for garnish
- 1 cup lettuce, shredded, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Cut the pork butt country style ribs into 'tub-like pieces,' ensuring they are not too small or too big. Place the cut pork ribs and pork neckbones into a large pot and fill with enough water to cover the meat.
⏱️ 10 min
- 2
Bring the water to a rolling boil. Once boiling, use a ladle to carefully remove all the foam that forms on top of the water.
⏱️ 10 min
- 3
Add the half large onion, the whole head of garlic, 6 bay leaves, oregano, salt, and garlic powder to the pot. Cover the pot and let the pork cook for approximately 2 hours.
⏱️ 120 min
- 4
While the pork is cooking, prepare the chile salsa. Take the 20 guajillo chiles, open them up, and remove all the seeds. Wash the deseeded chiles thoroughly.
⏱️ 10 min
- 5
Place the cleaned chiles in a separate pot with water and bring to a boil. Boil the chiles until they have softened and changed color, then remove them from the heat.
⏱️ 10 min
- 6
Transfer the boiled chiles to a blender. Add some water (start with 1/2 cup and add more as needed for blending), the 3 garlic cloves, black pepper, and chicken bouillon to the blender. Blend the ingredients until a smooth salsa is formed.
⏱️ 5 min
- 7
When there is approximately 1 hour left in the pork cooking time (after the initial 1 hour of cooking), carefully strain the prepared chile salsa directly into the pot with the cooking pork and broth. Stir the mixture well to combine.
⏱️ 5 min
- 8
Remove and discard the cooked onion, bay leaves, and the whole garlic head from the pot. Rinse the can of Juanita's Mexican Style Hominy under cold water until clean, then add the rinsed hominy to the pot.
⏱️ 5 min
- 9
Continue to let the pozole finish cooking for the remaining hour, or until the pork is tender and easily shreds, and the flavors have melded together.
⏱️ 60 min
- 10
While the pozole finishes, prepare the Bibigo Steamed Soup Dumplings. Place the dumplings into a steamer basket and steam according to package instructions until cooked through and hot.
⏱️ 10 min
- 11
To serve, ladle the hot pozole into individual bowls. Carefully add the steamed soup dumplings to each bowl. Garnish generously with diced onion, sliced radish, shredded lettuce, and a squeeze of fresh lime juice. Enjoy immediately!
⏱️ 5 min
Kitchen Tools
Red Pozole with Soup Dumplings
For Serving
- 1 package Bibigo Steamed Soup Dumplings, Beef Bulgogi Flavor
- 1/4 cup onion, diced, for garnish
- 1/2 cup radish, sliced, for garnish
- 1 cup lettuce, shredded, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Cut the pork butt country style ribs into 'tub-like pieces,' ensuring they are not too small or too big. Place the cut pork ribs and pork neckbones into a large pot and fill with enough water to cover the meat.
⏱️ 10 min - 2
Bring the water to a rolling boil. Once boiling, use a ladle to carefully remove all the foam that forms on top of the water.
⏱️ 10 min - 3
Add the half large onion, the whole head of garlic, 6 bay leaves, oregano, salt, and garlic powder to the pot. Cover the pot and let the pork cook for approximately 2 hours.
⏱️ 120 min - 4
While the pork is cooking, prepare the chile salsa. Take the 20 guajillo chiles, open them up, and remove all the seeds. Wash the deseeded chiles thoroughly.
⏱️ 10 min - 5
Place the cleaned chiles in a separate pot with water and bring to a boil. Boil the chiles until they have softened and changed color, then remove them from the heat.
⏱️ 10 min - 6
Transfer the boiled chiles to a blender. Add some water (start with 1/2 cup and add more as needed for blending), the 3 garlic cloves, black pepper, and chicken bouillon to the blender. Blend the ingredients until a smooth salsa is formed.
⏱️ 5 min - 7
When there is approximately 1 hour left in the pork cooking time (after the initial 1 hour of cooking), carefully strain the prepared chile salsa directly into the pot with the cooking pork and broth. Stir the mixture well to combine.
⏱️ 5 min - 8
Remove and discard the cooked onion, bay leaves, and the whole garlic head from the pot. Rinse the can of Juanita's Mexican Style Hominy under cold water until clean, then add the rinsed hominy to the pot.
⏱️ 5 min - 9
Continue to let the pozole finish cooking for the remaining hour, or until the pork is tender and easily shreds, and the flavors have melded together.
⏱️ 60 min - 10
While the pozole finishes, prepare the Bibigo Steamed Soup Dumplings. Place the dumplings into a steamer basket and steam according to package instructions until cooked through and hot.
⏱️ 10 min - 11
To serve, ladle the hot pozole into individual bowls. Carefully add the steamed soup dumplings to each bowl. Garnish generously with diced onion, sliced radish, shredded lettuce, and a squeeze of fresh lime juice. Enjoy immediately!
⏱️ 5 min