Pozole Rojo

Remove and discard the seeds and veins from the ancho chili pods. Roast the chilis over medium heat on a hot skillet until lightly roasted and soften. It’s important not to let the chilis burn as that will turn the bitter. Bring about 3 quarts of water to a boil a pot. Once boiling remove the pot from the heat and add the chilis to the pot and allow to sit for 15 minutes.

Next brown your pork shoulder on all sides. Then add 4 chopped garlic cloves to your pan and allow to cook for a minute or two. Then, add the pork to a large pot of boiling water making sure to scrape off all bits of pork and garlic at the bottom of the pan and add to pot. Rinse and drain hominy and add to the pot. Add bay leaves, cumin and crushed Mexican oregano. Add about a tablespoon of salt and bring to a simmer then reduce the heat to low and allow to cook for 20 minutes. Once your chilis are done soaking, remove and add into a blender with 2 ½ cups of the water they soaked in. Add a pinch of salt and 4 garlic cloves and blend until smooth. Add the blended red sauce into the large pot containing the pork by pouring it through a sieve into the pot. Add a tablespoon or so of salt and stir. Cover partially and allow to simmer for 2-3 hours.

Carefully break apart the pork into smaller pieces with a fork or tongs. It should be so tender at this point that it just falls apart.

Garnish with cubed or sliced avocado, jalapeño slices, sliced radish, thinly sliced cabbage and diced onion. Enjoy hot with Homemade Tostadas.