Red Pozole

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Step 1

In a 16 quart stockpot combine the Espinazo(Pork neckbones) onions, garlic, 12 quarts of water

Step 2

bring to a boil and reduce to medium. Cover partially and simmer for 45 minutes.

Step 3

Skim off any foam from the top as it cooks

Step 4

While the pork simmers prepare your boneless pork shoulder by removing excess fat and cutting into 3 inch

Step 5

Prepare your chicken breast by cutting in half and removing the skin. Set pork and chicken aside.

Step 6

Make the red sauce. While the espinazo simmers, prepare the chiles. Remove stems from chiles .Place the dried chiles in a medium pot and cover with water. Place something over the chiles to keep them submerged. Heat water until hot and soak for 15 minutes until the pods are soft and pliable. Transfer the rehydrated chiles to a blender and add 2 cups of the soaking liquid. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any tough skins.

Step 7

After the Espinazo has simmered for 45 minutes remove the espinazo and set aside. Use a hand strain and remove the onion and garlic from the pot and discard. Add the cubed pork shoulder, blended chile and whole bay leaf and boil for about 1 hour ( until boneless meat is tender).

Step 8

Add your chicken and espinazo and chicken broth. Add the white hominy.. make sure to discard the liquid from the can .Slow boil for 20 minutes and remove extra oil from top of broth. Add your crushed oregano and salt to taste.

Step 9

I like to add thinly sliced cabbage , onions and radish with plenty of lime. Get your chips, tortillas, tostadas, or bolio.

Step 10

Dont forget the Tapatio!