Pozole Rojo

Step 1

Soak the ancho and guajillo peppers in just enough water to cover for 25-30 minutes, or until soft. Using a blender or food processor, blend peppers, garlic cloves, onion, and oregano, plus some of the water in which the peppers were soaking, until smooth. Heat oil in a large skillet over medium-high. Add the pepper puree and salt to taste, stirring constantly as it splatters. Reduce the heat to medium, and simmer for about 25 minutes

Step 2

If you do the nixtamal, boil the dry corn with enough water the covers 2 time the amount of corn, lower the flame to a slow/medium heat and cook for 3 hours, remove from stove and rinse under cold water while with both hands you mix all the corn until the water is clear and corn is tender

Step 3

Heat 4 quarts of water in a large stockpot. Add the pork meat, onion, and garlic. Bring to a boil, then lower the heat and let simmer, partially covered for 2 ½ hours, or until the meat is tender and falling off the bone

Step 4

Season with salt to taste near the end of the cook time. While cooking, skim the top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot. When the pork is tender, remove it from the broth, reserving the broth. Remove meat from the bones

Step 5

discard bones, onion, and garlic from the broth. Shred meat (or leave in hunks if desired), and cover to keep warm

Step 6

Using a strainer, add the salsa to the broth. Bring to a boil and add the meat. Simmer gently for about 10 minutes. Stir in the white hominy, and season with salt and pepper to taste. Simmer until heated through.Place the garnishes on a platter in the center of the table so each eater can customize their soup to their taste. Ladle the pozole into deep bowls and serve immediately.