Red Pozole With Ancho Chile Peppers | Carolina® Rice

Ingredients

• 2 cups Carolina® White Rice
• 2 dried ancho chile peppers
• 2 tbsp olive oil
• 2 lbs pork shoulder, cut into large chunks
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper
• 8 cups reduced-sodium chicken broth
• 2 cans (each 15 oz) hominy, drained and rinsed
• 1/3 cup lime juice
• 3 ripe avocados, halved, pitted, peeled and sliced
• 1 cup pickled red onions
• 12 radishes, thinly sliced
• 1 cup fresh cilantro leaves
• 3 limes, cut into wedges