Pozole Rojo
Directions
- 1Simmer pork shoulder, ribs, half an onion cut into quarters, 12 cloves garlic, and 2 bay leaves in 4 quarts of water for two hours. Skim off any foam that forms on top.
- 2Remove the meat from the broth and shred it.
- 3Strain the broth to collect the onion and garlic.
- 4Soak 5 guajillo chiles and 5 ancho chiles in water for 30 minutes.
- 5Blend the softened chiles with the strained garlic and onion from the broth, half a fresh onion, 1 teaspoon dried Mexican oregano, a pinch of salt and pepper, half a unit of MSG, and 1/4 cup of broth.
- 6Cook the blended sauce in hot oil in a pan until thickened. This takes about 20 minutes on low after it boils.
- 7Add the shredded meat back to the broth.
- 8Add the cooked sauce to the broth, then add two cans of hominy.
- 9Cook until heated through.
Ingredients
- 4 quarts water
- 2 lbs pork shoulder
- 1 lb baby back ribs
- 0.5 unit onion
- 12 cloves garlic
- 2 units bay leaves
- 1 pinch salt
- 1 pinch pepper
- 2 cans white hominy
- 5 units guajillo chiles
- 5 units ancho chiles
- 0.5 unit onion
- 1 tsp dried Mexican oregano
- 2 Tbsp oil
- 0.5 unit MSG
- 0.25 cup broth
Equipment
Large potFrying panBlenderLadleFine-mesh strainer