Pork Pozole Rojo

Ingredients

Pozole Base

20 dried guajillo peppers (de-stemmed)

16 garlic cloves (roots removed)

1 yellow onion (cut in half)

3 teaspoons dried oregano

2 tablespoons kosher salt

4 cups water

Procedure:

1. De-stem the dried guajillo peppers and remove as many seeds out of the pepper as you would like, the more seeds you remove the less spicy it will be.

2. Place the peppers in a plastic container or bowl and add enough water to cover. Allow the peppers to soak and plump back up. This should take 30 minutes to 1 hour.

3. In a sauce pot add halved onion, garlic cloves, plumped peppers, dried oregano, salt, and water.

4. Bring everything up to a boil, once to a boil drop down to a simmer. Allow everything to simmer for 30 minutes until everything is tender.

5. Place everything in a blender and blend until silky smooth baby! You may have to do this in parts depending on the size of your blender.

Meat Selection

What I used for my pozole

3 pound Bone-In Pork Butt

You can also use

Pork Ribs, Pork Belly, Pig Ears, Pork Shanks

Cooking the Pozole

pozole base

3 pound bone-in pork butt ( or your selection of meats)

25 ounce can of hominy

4-5 bay leaves

enough water to cover

Procedure:

1. Add everything into a crock pot and cook on low temp for 12 hours except hominy.

2. Once the 12 hours are up and the pork is super tender and falling apart add the hominy.

3. Crank the temperature of the crock pot to high.

4. Cook for 1 more hour until hominy is flavorful.

   If you want you can also cook this on the stove in a stock pot. Simmer on low heat for 6-8 hours

Chili Oil

2 cups dried japones peppers (de-stemmed)

2 cups canola oil

1 tablespoon kosher salt

Procedure:

1. In a sauce pot add the dried peppers and cover with canola oil.

2. Place sauce pot on the stove and simmer on low heat.

3. Allow the peppers to shallow fry until they are browned. Make sure they do not burn and turn black, this will make your chili oil bitter.

4. Place off to the side and allow everything to cool at room temp.

5. Once cool add peppers, salt, and oil into a blender.

6. Blend until peppers are semi-fine and the oil has emuslified into the peppers.

7. Place into an air tight container. This will last up to 2 weeks.

Extra Pozole Toppings

sliced radish

lime wedges

sliced avocado

shaved green cabbage or iceberg lettuce

dried oregano

tostadas ( fried, baked, or air dried)

Enjoy this on a cold evening or a family get together!