How to Make Pozole Rojo

• Meat

  • 3 lbs Pork shoulder

• Produce

  • 3 cans (15 ounces each white hominy, white
  • 4 Ancho peppers
  • 1 Avocado
  • 1 Bay leaf
  • 6 Garlic cloves, large
  • 4 Garlic cloves
  • 4 Guajillo peppers
  • 1 Iceberg lettuce
  • 1 Lime
  • 1/2 tsp Mexican oregano, dry
  • 1 Onion
  • 1 Oregano, dry
  • 1 Radishes
  • 1 White onion, rough
  • 1 White onion, small

• Canned Goods

  • 2 Knorr bouillon

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Liquids

  • 8 cups Water

Found on inmamamaggieskitchen.com

Description

Ingredients

• For the stew:
• 8 cups of water
• 3 lbs pork shoulder, cubed
• 1 white onion, rough chopped
• 6 large garlic cloves
• 2 Knorr bouillon, chicken flavored
• 1 bay leaf
• 3 cans (15 ounces each) white hominy, drained and rinsed
• For the red sauce:
• 4 or 5 guajillo peppers, cleaned, seeded, and deveined
• 4 or 5 ancho peppers, cleaned, seeded, and deveined
• 4 garlic cloves
• 1 small white onion, chopped
• ½ teaspoon dry Mexican oregano
• 2 tablespoon vegetable oil
• Salt to taste
• For the toppings:
• shredded iceberg lettuce, or shredded cabbage
• finely diced onion
• sliced radishes
• dry oregano
• lime
• avocado

Directions

• Heat water in a large stock pot.
• Add pork meat, onion, garlic, bouillon.
• Bring to a boil, then lower heat. Let simmer for 3 hours until meat is tender.
• Be sure to take the fat from the top of the pot.
• Remove pork from broth.
• Reserve broth.
• Trim any excess fat off the pork.
• Shred meat and cover.
• Discard onion and garlic from the broth.
• While the meat is cooking, soak the ancho and guajillo chiles in hot water for 30 minutes or until they are soft.
• Blend the chiles, garlic cloves, onion, oregano, and 1 cup of the water used to soak the chiles.
• Puree mixture until smooth.
• Heat oil in a large skillet.
• Add the chile puree and salt to taste.
• It will splatter. Stir constantly.
• Reduce heat to medium.
• Simmer for 15 minutes.
• Add the sauce to the broth.
• Bring it to a boil.
• Add meat.
• Stir to combine.
• Let simmer for 15 minutes.
• Add white hominy.
• Taste for salt.
• Simmer for 10 minutes, or until hominy is heated.
• Serve along with toppings.
• Enjoy!