Pozole Rojo Recipe (Red Posole)

chilipeppermadness.com

Drunkenchef

subheading: FOR THE POZOLE STOCK:

3 pounds pork shoulder bone-in preferred, cut into large 2 to 3 inch chunks

1.5 pounds hamhocks (See RECIPE NOTES for other options)

1 large white onion quartered

2 carrots rough chopped

2 stalks celery rough chopped

1 large head garlic peeled

2 bay leaves

Salt to taste

4 quarts water

3 15- ounce cans white hominy drained and rinsed

subheading: FOR THE SALSA ROJA (Red Sauce):

4 to 5 guajillo peppers 1 ounce by weight

4 to 5 ancho peppers 2 ounces by weight

1 small white onion rough chopped

5 garlic cloves

1 teaspoon dried Mexican oregano

1 teaspoon dried thyme

½ teaspoon cumin optional

Salt and pepper to taste

1 tablespoon vegetable oil

subheading: FOR GARNISH:

Shredded lettuce, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired)

Directions at chilipeppermadness.com

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