Name: Pozole Rojo
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Hass Avocado; Lime; Radish; Green Giant Fresh Iceberg Lettuce; Juanita's Foods Hominy, Mexican Style; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Oregano Leaves; Organic White Onion; Productos Del Campo Lara Hernandez Chile Ancho; Bush's Best Mixed Kidney & Pinto Beans in a Mild Chili Sauce; McCormick® Bay Leaves; Knorr Cube Bouillon Chicken; Elephant Garlic; Organic Onion; Open Nature Service Case Pork Shoulder Blade Roast

To Make the Pork:

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Add water in a large stock pot.
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To the stock pot, add the pork meat, onion, garlic, bouillon, bay leaf.

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

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

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

For the Red Chile Sauce:

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

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

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Puree mixture until smooth.
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For the Pozole:

Place a stainer over the pot with the pork.

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Strain the sauce into the pot. 
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Bring it to a boil.
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Add white hominy.
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Taste for salt.
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Simmer for 10 minutes, or until hominy is heated.

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Serve along with toppings.
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Enjoy!
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Pozole Rojo

Serves 6

70 mins prep

250 mins cook

320 mins total

What you need

To Make the Pork:

For the Red Chile Sauce:

For the Pozole:

For the Toppings:

How to make

To Make the Pork:

For the Red Chile Sauce:

For the Pozole: