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How To Make Red Pozole / Cómo Hacer Pozole Rojo
Ingredients
- INGREDIENTS:
- For the soup:
- 4 quarts of water
- 2 pounds cubed pork shoulder
- 1 pound pork spare ribs or baby back ribs
- 1 white onion cut in quarts
- 8 large garlic cloves
- Salt to taste
- 3 cans (15 ounces each) white hominy, drained and rinsed
- For the red sauce:
- 5 guajillo peppers, cleaned, seeded, open flat, and deveined
- 5 ancho peppers, cleaned, seeded, open flat, and deveined
- 6 garlic cloves
- 1 medium white onion coarsely chopped
- 1/2 teaspoon dry Mexican oregano
- 2 tablespoon vegetable or canola oil
- Salt to taste
- For the garnish:
- 1 head of lettuce, finely shredded
- 1 1/2 cup onions, finely chopped
- 1 1/2 cup radishes, sliced
- Ground chile piquín to taste
- Mexican oregano
- Deep fried corn tortillas (tostadas)
- Limes, cut in wedges
- Optional: avocado, chopped
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