Pozole Rojo

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 pieces ancho chile cleaned, seeded and deveined, for the salsa

5 pieces guajillo chile cleaned, seeded and deveined, for the salsa

2 cups water hot, for the salsa

1 clove garlic roasted, for the salsa

¼ piece white onion roasted, for the salsa

2.5 lbs Nixtamal Northgate® white

6 cups water

½ head garlic

½ piece onion

Bay leaves as needed

3 lb pork meat maciza (pork butt/shoulder) and head, diced

1 lb Pork backbone

Salt as needed

¼ cup onion finely diced, to garnish

¼ cup lime cut into thirds, to serve

¼ cup radish sliced into rounds, to garnish

Dried oregano to garnish

1 taza cabbage cleaned, disinfected and chopped, to garnish

Northgate Corn Tostadas

Directions at northgatemarket.com

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