Pozole Rojo

Ingredients

• •2 lbs pork shoulder, cut into chunks
• •2 cans (25 oz each) white hominy, drained and rinsed
• •6 dried guajillo chiles
• •4 dried ancho chiles
• •1 large onion, halved
• •6 cloves garlic
• •2 tsp dried oregano
• •1 tsp cumin
• •8 cups chicken broth (gluten-free)
• •to taste salt and pepper

Directions

1. 1In a large pot, bring broth to boil with pork, half the onion, and 3 garlic cloves. Simmer 45 minutes until pork is tender. Remove and discard onion and garlic.
2. 2While pork cooks, remove stems and seeds from dried chiles. Toast in a dry skillet for 1 minute, then soak in 2 cups hot water for 10 minutes.
3. 3Blend soaked chiles with soaking liquid, remaining garlic, oregano, and cumin until smooth. Strain through a fine sieve into the broth.
4. 4Add strained chile mixture to the pork broth and simmer 10 minutes to blend flavors.
5. 5Stir in hominy and simmer 15 minutes. Season with salt and pepper to taste.
6. 6Serve hot with toppings like shredded cabbage, radishes, lime wedges, and crispy tortilla strips.

💡 Slow cooker: cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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