Miren nomás este pozole rojo con patitas! 🤤 We had to enjoy it with some crunchy La Peñita Tostadas 😮💨. A hearty red pozole with pig feet, served with traditional toppings and crispy tostadas. ¡Provechito! 🍲🔥
1. In a large pot, add the pig feet, pork neck bones, onion, garlic, and bay leaves. Add enough water to cover the meat by about 2 inches. Bring to a boil, skim off any foam, then reduce heat and simmer for 45 minutes.
2. Add the chopped pork butt and continue cooking for approximately 1–1½ hours, or until the pork is tender. Let the patitas cook longer if needed until they’re nice and soft. Add hot water as needed to keep the meat covered.
3. Add one EZ Bombs Pozole Rojo Bomb and stir until completely dissolved. Let it simmer for about 10 minutes, then taste the broth. Add more seasoning if needed, following the package directions.
4. Add the drained and rinsed hominy. Stir everything together and simmer for another 20–30 minutes to bring all those delicious flavors together.
5. Taste the broth and adjust the salt if needed. Add a little more hot water if you prefer a thinner broth.
6. Serve your pozole nice and hot, topped with shredded cabbage, radishes, chopped onion, cilantro, Mexican oregano, and a squeeze of fresh lime.
