Pozole - red with pork

 tastesbetterfromscratch.com

Ingredients

5lb pork shoulder or butt roast

10 cloves garlic- divided

2 teas salt

1 yellow onion - quartered

4 bay leaves

3 Tab better than bouillion chicken flavor

6 dried gaujillo chiles"

6 dried ancho chiles*

1-3 dried chiles de arbol - optional for spicier soup

2 Tab oil

1 Tab oregano

1/2 teas ground cumin

8 oz can tomato sauce

1 teas white vinegar

2 25oz cans white hominy, drained & rinsed

salt & pepper to taste

TOPPINGS

Thinly shredded cabbage

diced yellow or white onion

fresh cilantro

lime wedges

avocado- optional

a few thinly sliced radishes- optional

warm corn or flour tortillas, for serving

INSTRUCTIONS

1. Cut pork roast into 1 inch cube, trimming and discarding any big pieces of fat.  Add to the large stock pot with enough water to cover the meat by around 2 inches (8-10 cups of water. Bring to boil. Skim off any foam that rises to the surface.

2. add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teas salt and chicken bouillon and simmer for 1 1/2 hours.

3. Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.

4. Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid from the saucepan, along with 5 peeled garlic cloves. Blend well until smooth. 

5. Discard any remaining water from the small saucepan that cooked the chilies. Add 2 TAb oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.

6. From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil, then simmer for 30 minutes, or until pork is very tender.

7. Taste and adjust seasonings (add more salt, bouillon paste, or oregano, to taste). 

8. The toppings added really make or break the soups end result! Ladle soup into a bowl and top with a handful of shredded cabbage, chopped onion, fresh cilantro, and a squeeze of fresh lime juice. You could also top with avocado and thinly sliced radishes. Serve with a tortilla or tostada on the side.