Pozole Rojo

It is hard to say that this is an authentic pozole recipe because every region in Mexico makes it different but this one is perfect.

Ingredients:
8 lb pork butt
1 big onion
1 head of garlic
1 tsp of black pepper
1/2 tsp of coriander seeds
1/2 tsp of allspice
1 tsp of cumin seeds
5 bay leaves
2 tsp of salt for every pound of meat
1 (110 oz) Can of hominy
-for the enchilada sauce
6 guajillo peppers
2 ancho peppers
4 chiles de arbol
5 garlic cloves
1/4 of an onion
1/4 tsp of cumin seeds
-for toppings
shredded lettuce or cabbage, sliced radishes, and freshly squeezed lime juice

Preparation:
Cut the meat into medium-sized chunks and the thick layer of fat into small pieces, remove most of the meat from the bone, and add everything, even the bone, to a big pot, cover with water, and add the garlic, and onion, in a cheesecloth or tea ball add the spices for easy removal, and salt. Put it on medium heat to cook for about 20 minutes. To make the enchilada sauce, in a small pot, add the dry peppers, onion, and garlic, cover with water, and cook for 15 minutes or until the peppers are tender, blend it well and strain through a fine sifter to get only the pulp out of it and set it aside. Remove all the impurities/foam on top of the water from the meat with a spoon or sifter. Remove the spices and discharge, take the onion and add it to a blender, and squeeze the garlic in there too, blend well and add it back to the pot along with 3 cups of enchilada sauce. Strain the hominy and rinse it off until the water gets out clear and add it to the pot, bring the heat down to low, add more water if needed, and adjust the seasoning, adding more salt or even chicken bouillon if you prefer. Serve with shredded lettuce or cabbage, radishes on top, lime wedges, and tostadas or totopos on the side.

link.me/nowayjosecuisine

#recipe #pozole #pozolerojo #mexicanfood #pozoleseason #fallseason #soupseason #mexicansoup #MexicanCuisine #mexicanculture

source