Pozole Rojo Recipe (Mexican Red Posole)

Name: Pozole Rojo Recipe (Mexican Red Posole)
Total time: 195 min
Ingredients: 3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks); 1 1/2 pounds hamhocks ((See RECIPE NOTES for other options)); 1 large white onion (quartered); 2 carrots (rough chopped); 2 stalks celery (rough chopped); 1 large head garlic (peeled); 2 bay leaves; Salt to taste; 4 quarts water; 3 15- ounce cans white hominy (drained and rinsed ); 4-5 guajillo peppers (1 ounce by weight); 4-5 ancho peppers (2 ounces by weight); 1 small white onion (rough chopped); 5 garlic cloves; 1 teaspoon dried Mexican oregano; 1 teaspoon dried thyme; ½ teaspoon cumin (optional); Salt; pepper; 1 tablespoon vegetable oil; Shredded lettuce, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired)

www.chilipeppermadness.com

This pozole rojo recipe (posole) is the most comforting Mexican soup loaded with pork and hominy, spiced with vibrant red chilies and lots of toppings.

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Ingredients

3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks)
1 1/2 pounds hamhocks ((See RECIPE NOTES for other options))
1 large white onion (quartered)
2 carrots (rough chopped)
2 stalks celery (rough chopped)
1 large head garlic (peeled)
2 bay leaves
Salt to taste
4 quarts water
3 15- ounce cans white hominy (drained and rinsed )
4-5 guajillo peppers (1 ounce by weight)
4-5 ancho peppers (2 ounces by weight)
1 small white onion (rough chopped)
5 garlic cloves
1 teaspoon dried Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin (optional)
Salt
pepper
1 tablespoon vegetable oil
Shredded lettuce, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired)