Pozole Rojo (Authentic Mexican Pork & Hominy Stew)

butterbeready.com

Rabid Child

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4 dried guajillo chiles

4 dried ancho chiles

3 tablespoons olive oil

2 to 2 ½ lbs boneless pork shoulder, trimmed of excess fat & then cut into rough chunks

Kosher salt & freshly ground black pepper- to taste

1 medium yellow onion, chopped

10 cloves of garlic, finely minced or pressed

1 tablespoon ground cumin

1 tablespoon Mexican oregano (or regular oregano)

1 teaspoon chipotle powder- optional

2 bay leaves

2 (25-ounce) cans white hominy, rinsed & drained (I use Juanita’s)

8 cups ( 64 ounces) chicken broth

subheading: For serving pozole rojo- optional:

Thinly sliced cabbage, sliced radish, sliced jalapeños, cotija cheese, chopped avocado, lime wedges & fresh chopped cilantro, as desired.

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