Mexican Pozole Rojo

Ingredients

• •800 g Pork hominy
• •1 teaspoon Salt
• •6 pcs Dried guajillo chilies
• •0.5 teaspoon Black pepper
• •500 g Pork shoulder
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Cover dried guajillo and ancho chilies in hot water. Soak for 30 minutes until soft.

   💡 The broth.

2. 2

   Boil pork shoulder in a large pot with onion, garlic, and oregano for 2 hours.

   💡 The assembly.

3. 3

   Toast chilies in a dry skillet until fragrant, then blend with some broth until smooth.

   💡 The finish.

4. 4

   Add blended chilies to the pork pot. Simmer for another 30 minutes.

   💡 Toast until raw smell disappears.

5. 5

   Remove pork and shred with two forks. Return meat to the broth.

   💡 Low and slow yields tender results.

6. 6

   Add canned hominy (drained) and cook for 15 more minutes.

   💡 Taste and adjust salt last.