Pozole Rojo (Red Pozole)
Ingredients:
– **For the Soup:**
– 2 pounds pork shoulder (or a combination of pork shoulder and pork ribs)
– 1 onion, halved
– 4 cloves garlic, peeled
– 1 bay leaf
– 1 tablespoon salt (to taste)
– 2 teaspoons oregano
– 8 cups water (or enough to cover the pork)
– 2 cans (15 oz each) hominy, drained and rinsed
– **For the Red Sauce:**
– 3-4 dried guajillo chiles, stemmed and seeded
– 3-4 dried ancho chiles, stemmed and seeded
– 3 cloves garlic, peeled
– 1 teaspoon cumin
– 1 teaspoon oregano
– Salt to taste
– 2 cups water (for blending)
– **Garnishes:**
– Sliced radishes
– Shredded cabbage
– Chopped cilantro
– Diced onions
– Lime wedges
– Tostadas or tortilla chips
Instructions:
1. **Prepare the Pork:**
– In a large pot, place the pork, halved onion, garlic cloves, bay leaf, salt, oregano, and water.
– Bring to a boil, then reduce heat and simmer for about 2 hours, or until the pork is tender and easily shreds.
– Remove the pork, shred it, and set it aside. Strain the broth to remove solids and return it to the pot.
2. **Prepare the Red Sauce:**
– While the pork is cooking, heat a dry skillet over medium heat.
– Toast the guajillo and ancho chiles for a minute or so on each side until they are fragrant, but not burned.
