Pozole Rojo
Ingredients
- 1 lb pork ribs
- 2 lbs pork shoulder, cubed
- tbsp salt
- 2-4 large garlic cloves, peeled
- 1/2 white onion
- 2-3 14oz cans white hominy, drained
- 3-4 quarts of water adding more as needed
For the Red chile Sauce
- 2 ancho chile
- 8 guajillo chile
- 2 garlic cloves
- 1/4 onion
- 1 tbsp chicken bullion
- 1 tsp Mexican oregano
- 1 tbsp cumin seeds
For the condiments
- shredded lettuce or cabbage
- sliced radishes
- fresh cilantro
- lime wedges
- dried mexican oregano
Instructions
For the pork and broth
- To a large pot add the water and the salt. Add the pork and bring to a boil. Skim off all of the im[urities from the meats and discard. Add the onion, garlic and bay leaves. Reduce the heat to medium low and allow to cook for about an hour and a half or until the pork is tender.
- After the meat is tender, add your hominy and your chile pods. Allow the chile pods to cook a couple of minutes then remove them and place in your blender. Blend until smooth. Add the sauce to the broth, strain if necessary. Continue to cook for about 30 minutes.
- At this point, ladle into bowls and garnish as desired. Enjoy!
Notes
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