Pork Pozole Rojo



Ingredients:

For the Pozole:

  • 2 pounds pork shoulder, cut into bite-sized cubes
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cans (29 ounces each) hominy, drained and rinsed
  • 8 cups chicken or pork broth
  • 2 bay leaves
  • Salt, to taste

For the Red Chili Sauce:

  • 4 dried ancho chilies, stemmed and seeded
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt, to taste
  • 2 cups hot water (for soaking chilies)
  • 2 tablespoons vegetable oil (for sautéing)

Toppings:

  • Shredded cabbage
  • Radishes, sliced
  • Avocado, sliced
  • Fresh cilantro, chopped
  • Lime wedges
  • Crushed red pepper flakes (optional),



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