Pozole Rojo - Jose.elCook

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1.simmer pork shoulder, ribs, garlic, onion, and bay leaves for two hours. (skim foam)

Step 2

2. remove meat from soup and shred then add back to pot (trim fat as needed)

Step 3

3. soak dried ancho and guajilla peppers 30 minutes before soup is done simmering (until soft)

Step 4

4.add softened peppers to blender along with, garlic from soup, onion from soup, fresh onion, oregano, salt, pepper, msg, and 1/4c broth and blend.

Step 5

5. Cook sauce with hot oil in pan until thickened. (20 minutes on low after boil)

Step 6

6.add red sauce to soup and cook for 5 minutes. add hominy and cook until heated through.

Step 7

7. serve your huge back self (like me) a big ole bowl.

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