Pozole Rojo

Ingredients:

• 8 cups of water

• 3 pounds of pork shoulder or pork butt

• 8 Guajillo chiles 

• 1 onion 

• 8 garlic cloves

• 8 bay leaves

• 1 tsp of salt

• 3 tbsp chicken bouillon 

• 1/2 tbsp Mexican oregano (1 tbsp if you love it as much as I do)

• 5 cups of hominy or two small cans of hominy
  

Salsa Pozolera (optional) Boil all ingredients & blend

• 5 chiles puya or 8 chiles de árbol 

• 6 to 8 garlic cloves

• 3/4 cup of broth

• 1 tbsp salt

• Table cream for tostadas

• 1 cup of heavy whipping cream or table cream

• Salt and pepper to taste

• Tostadas

Instructions:

1. Bring 8 cups of water to a boil in a pot and add salt, chopped pork shoulder and boil with the lid on for 15 minutes.

2. After cooking for 15 minutes, start removing any kind of impurities that you find in the mixture. This can include foam, fat, or other particles that rise to the surface.

3. Soak Guajillo chilies in warm water, then blend them with 1 cup of chili water until smooth.

4. Remove any impurities from the blended chilies.

5. Add whole onion, bay leaves, garlic cloves, and chicken bouillon to the pot.

6. Strain the blended chilies into the pot.

7. Continue to boil for another 35 minutes on medium heat.

8. Add washed pre cooked hominy and Mexican oregano to the pot.

9. Mix fresh corn, masa, and water in a bowl and add it to the pot.

10. Cook for another 45 minutes or until the pork is tender.
    

11. Serve the dish with tostadas, red radish, fresh onions, cilantro, lime, and spicy salsa. This recipe should serve at least six people.

Feel free to customize the recipe to your liking and preferences. Enjoy this delicious pozole rojo!

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