Red Pozole

Red Pozole

6 pounds pork shoulder or butt (bone-in is more flavorful)

1 lg white onion

½ c peeled, crushed garlic cloves

2 bay leaves

1 T Black pepper

1 T Cumin

Cover the above with water (around 12 cups) and bring to a boil. Then simmer for 1 hour or until the pork can be pulled apart with two forks. Skim impurities throughout. 

Remove pork from liquid and let cool. Strain the broth into another container. You can chill to remove excess fat if you would like. Reserve the bone to put back in the broth.

Shred pork into 1 inch pieces.

Next ingredients:

9 guajillo chilies

5 chili de arbol

1 quart of boiling water

5 cloves of garlic
1 white onion

Remove stems and seeds from chilies and toast in a hot pan for a few minutes. Add to boiling water and let steep for 15 to 20 minutes.

Process chilies and soaking liquid in blender or food processor with 5 cloves of garlic and 1 white onion.

Pass the results through a fine mesh sieve and add the liquid to pork broth. Discard the solids.

Add 1 giant can of hominy to pork and chili broth

Add shredded pork and bone back into the pot

Add 4 Tb mexican oregano

1 Tb ground cumin

2 bay leaves

1 T salt or bouillon (or more to taste) 

Simmer for 30 minutes or longer while preparing the garnishes.

Garnishes (can prep while pozole is cooking):

• Half a small cabbage, thinly sliced
• One bunch cilantro, chopped
• 1/2 white onion or green onion, chopped
• 2 avocados, chopped
• 4 limes, quartered
• A bunch of red radishes, sliced thin
• Cotija cheese, crumbled
• A couple dozen tostada shells
• Mexican crema, optional

Ladle soup into large bowls and let people garnish as they like. It makes a lot so it is good for a crowd, but you can also freeze the soup.