Pozole Rojo

Step 1

Add water in a large stock pot.

Step 2

To the stock pot, add the pork meat, onion, garlic, bouillon, bay leaf.

Step 3

Bring to a boil, then lower heat. Let simmer for 2/12 to 3 hours, until meat is tender.

Step 4

Once it's cooked, discard onion, garlic, and bay leaf from the broth.

Step 5

Be sure to skim the fat from the top of the pot.

Step 6

While the meat is cooking, soak the ancho and guajillo chiles in hot water for 30 minutes or until they are soft.

Step 7

Blend the chiles, garlic cloves, onion, oregano, salt, and 1 cup of the water used to soak the chiles.

Step 8

Puree mixture until smooth.

Step 9

Place a stainer over the pot with the pork.

Step 10

Strain the sauce into the pot.

Step 11

Bring it to a boil.

Step 12

Add white hominy.

Step 13

Taste for salt.

Step 14

Simmer for 10 minutes, or until hominy is heated.

Step 15

Serve along with toppings.

Step 16

Enjoy!