Pozole Rojo
Ingredients
- ½ lb. Pork Shoulder, Large dice
- ½ lb. Pork, Baby Back Ribs Meat, large dice
- As needed Water, just enough to cover the pork
- 3 each ( ½ oz) California Chiles (dried Anaheim chiles)
- 2 oz. White Onion
- 2 cloves ( ¼ oz.) Garlic
- ¾ tsp. Mexican Oregano, dried, rubbed with hands
- ¾ tsp. Thyme, fresh, chopped
- As needed water, enough to blend ingredients above
- 1 ½ Tbsp. ( ¾ oz.) Oil
- 1 oz. Bacon, small dice, cook until crisp
- 1 Cloves
- 12 oz. Hominy, canned, rinsed
- TT Salt
- TT Cayenne Pepper
Garnishes
- 2 oz. Cabbage, chiffonade
- 1 ½ oz. Radish, Sliced
- 2 oz. White Onions, small dice
- 3 Lemon, Wedges
Directions

- In a pot, add enough water to cover the pork shoulder and baby back ribs and bring to a simmer. Skim as needed. Simmer until tender. Add water if needed
- In a blender, puree the California chiles, onion, garlic, oregano and thyme with just enough water to help with the blending of the ingredients. Blend until smooth
- In a saute pan, heat the oil until almost smoking. Being very careful, pour the chile puree into the hot oil. Simmer for a few minutes
- Add the cooked chili puree to the simmered pork
- Add the crisp bacon, bacon fat, cloves, and hominy to the pork
- Season with salt and cayenne pepper.
- Serve with cabbage, radish, lemon wedges, and onions
Yield: 40 oz