Pozole Rojo

From the kitchen of Rosa

Saturday night pozole. My mom would start it in the morning and by evening the whole block could smell it. The hominy gets soft and the broth turns this deep red from the guajillo chiles. Top it with everything.

Ingredientes

• 2 lbs Pork shoulder, cubed
• 1 can Hominy (29oz), drained
• 6 Guajillo chiles, stemmed and seeded
• 2 Ancho chiles
• 4 cloves Garlic
• 1 White onion, halved
• 1 tsp Oregano
• Shredded cabbage, radishes, lime, tostadas for garnish

Pasos

1. Boil pork in salted water for about 1.5 hours, skimming the foam. The meat should be very tender.
2. Toast and soak guajillo and ancho chiles in hot water for 20 minutes. Blend with garlic and a cup of the pork broth until smooth. Strain.
3. Add the chile sauce and drained hominy to the pork pot. Simmer for 30 more minutes.
4. Season with salt and oregano. Serve in deep bowls with all the garnishes on the side.