Pozole Rojo with homemade dried chili sauce. (REWORKED)

3 pounds pork shoulder, rubbed with salt and freshly ground black pepper

1 tablespoon lard or oil

1 large white onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin (recommended: roast whole cumin seeds then grind them to a powder)

4 cups Aneto 100% All Natural Chicken Broth

4 cups Homemade Authentic Enchilada/Red Chile Sauce (do not substitute store-bought)

2 teaspoons dried Mexican oregano

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

3 large bay leaves

3 15 ounce cans white hominy, drained

2 tablespoons masa harina

¼ cup chopped cilantro

For toppings: Shredded green cabbage, sliced red radishes, diced avocados, sliced limes, chopped fresh cilantro, toasted tortilla strips, crema, and anything else your heart desires!

Directions at daringgourmet.com

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