Pozole Rojo

Ingredients

• 4 qt water
• 2 lb pork shoulder
• 1 lb baby back ribs
• 0.5 onion (cut into quarters; for the soup)
• 12 cloves garlic
• 2 bay leaves
• salt (to taste)
• black pepper (to taste)
• 2 cans white hominy
• 5 guajillo chiles (dried)
• 5 ancho chiles (dried)
• 0.5 large white onion (fresh; for the red sauce)
• 1 tsp dried Mexican oregano
• 2 tbsp oil (to cook the sauce)
• 0.5 tsp MSG (listed as 1/2msg in source)

Steps

1. 1

   In a large pot, combine 4 quarts of water, 2 lbs pork shoulder, 1 lb baby back ribs, 12 cloves of garlic, 1/2 onion (quartered), and 2 bay leaves. Season with salt and pepper to taste.

2. 2

   Bring the pot to a simmer and cook for two hours. Periodically skim off any foam or residue that forms on the surface.

3. 3

   About 30 minutes before the soup is done simmering, place the 5 dried ancho and 5 dried guajillo peppers in a bowl or glass and cover with water to soak until softened.

4. 4

   Remove the pork shoulder and ribs from the soup. Shred the meat, trimming any excess fat as needed, and set aside. Remove the bones from the ribs.

5. 5

   Strain the broth to collect the cooked onion and garlic. Discard the bay leaves.

6. 6

   In a blender, combine the softened peppers, the cooked garlic and onion from the soup, the fresh 1/2 large white onion, 1 tsp dried Mexican oregano, salt, pepper, 1/2 tsp MSG, and 1/4 cup of the cooking broth. Blend until smooth.

7. 7

   Heat 2 tbsp of oil in a pan. Add the blended red sauce and cook until thickened, about 20 minutes on low heat after it reaches a boil.

8. 8

   Return the shredded meat to the pot of broth. Add the cooked red sauce and simmer together for 5 minutes.

9. 9

   Add 2 cans of white hominy to the pot and continue cooking until heated through.

10. 10

    Serve the pozole in large bowls.

Notes

The author suggests trimming fat from the meat as needed after shredding. The MSG quantity was listed as '1/2msg' in the description, which is interpreted here as 1/2 teaspoon.

Nutrition per serving

• soup
• mexican
• comfort food
• pork
• hominy
• main course
• slow-cooked