|Recipe Name:||Pozole Rojo||Submitted by:||Ryan|
|Preparation Time:||60+ Minutes|
|Number of Servings:||6|
4 chili, ancho
1/2 chopped onion, white
3 Pound(s) chopped pork shoulder, extra lean
4 Cup(s) canned hominy
8 Cup(s) water
1 Cup(s) cilantro
2 Clove(s) garlic
2 bay leaves
1 Teaspoon(s) cumin
Rehydrate the chilis in boiled water for about 25 minutes.
Put the chilis into a blender. Add onion, salt, pepper, and garlic, cumin and reserved chili water. Blend until smooth and set aside.
In a large soup pot, add pork, hominy, water, and a spice bag with onion, cilantro, bay leaf, garlic. Add the adobo from the blender. Add more salt.
Bring to a boil for 1 to 1.5 hours.
Serve with garnishes: shredded cabbage, chili powder, radishes, onion, tortilla chips, lime wedges.