Pozole Rojo (Print Version)

# Ingredients:

01 - 4 oz dried guajillo or ancho chiles.
02 - 1 large can white hominy (108 oz).
03 - 3 pounds pork shoulder, cubed.
04 - 8 garlic cloves.
05 - 3 bay leaves.
06 - 1 teaspoon cumin.
07 - 2 tablespoons oregano.
08 - Garnishes: cabbage, cilantro, onion, avocados, limes, radishes, tostadas.

# Instructions:

01 - Boil 5 quarts water in large stockpot.
02 - Remove stems and seeds. Heat chiles briefly, then soak in hot water 15-20 minutes.
03 - Brown seasoned pork cubes in batches. Add garlic at end.
04 - Add pork, hominy and spices to boiling water. Simmer 15 minutes.
05 - Blend soaked chiles with liquid and garlic. Strain and add to pot.
06 - Cook 2-3 hours until pork is tender. Skim fat and add salt.
07 - Offer with fresh garnishes and tostadas.

# Notes:

01 - Better next day.
02 - Freezes well.
03 - Garnishes should be fresh.

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