Alfredo Garcia

Perfect for the holiday season or whenever you are craving a delicious and easy comforting soup. 

Pozole Rojo

To a large pot add the water, add the pork cut up into smaller chunks into the pot, including the part with the bone that still has meat attached to it, so that it cooks faster. 

Add in the salt, black pepper, 1/2 onion, 1 head of garlic and the bay leaves. Bring to a boil.

After 20-30 minutes of cooking, skim off any of the foamy parts that have come up to the top of the pot. Cover, reduce heat to medium and cook for 30 more minutes. 

Remove the stems and seeds from the dried Chile ancho and Chile guajillo. Add the dried chiles to the pot with the pork, cover with a lid and continue cooking for another 45-60 minutes. 

At this point the pork has been cooking for almost 2 hours. Remove the rehydrated chiles from the broth, add them to a blender along with the remaining 1/2 of the onion, however many garlic cloves you get from the second head of garlic, if they are big, only use 5-6 of the cloves. Add the chicken bouillon, oregano and cumin, 1-2 cups of the broth from the pot and blend until smooth. I am using a Vitamix so did not strain the Chile mixture, if your blender isn't as powerful, you can strain the Chile mixture straight back into the pot.  

Add the blended Chile mixture back into the pot along with the can of drained hominy. Cook for another 30 minutes to warm through the hominy. 

At this point the pork should be falling apart tender, you can leave it in the bigger chunks you started with or take out the pork and shred it all into smaller pieces. 

Serve the pozole with shredded cabbage, thinly sliced radishes, cilantro, onion, jalapeño, lime juice and tostadas. 