Pozole Rojo

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Step 1

Bring 5 qts of water to a boil.

Step 2

Once boiling add salt along with 1 lbs of pork ribs and 4 lbs of pork shoulder. Bring to a boil.

Step 3

Once boiling again, skim the top to remove all of the impurities from the meat. Then add 1/2 an onion and 4 bay leaves.

Step 4

Cover and reduce heat to medium low and allow it to cook for 1 hr and 30 min.

Step 5

During this time wash hominy and de-seed the chile pods. Rinse well.

Step 6

After 1 hr and 30 min we are going to add hominy.

Step 7

Now we are going to cook the chile pods. Place them on top, soak them and allow them to cook for a few min.

Step 8

After a couple minutes the chile pods should have softened. Transfer them to the blender.

Step 9

Here we're going to skim the surface of the broth of as much oil as possible.

Step 10

Now transfer some broth to the blender. Add just enough to cover the chile pods.

Step 11

Now we add a piece of onion, 4 garlic cloves, chicken bouillon, oregano & cumin. Blend to smooth.

Step 12

Add the sauce to pot. Strain if you need to. Here you're going to taste it for salt to so see if you need to adjust it.

Step 13

Cover and allow to cook for another 30 min. After 30 min the pozole is done.