Pozole Rojo Every Christmas celebration has to have a giant pot of Pozole! Growing up, Pozole was always served at Christmas time and New Years parties. Sharing this easier recipe with precooked hominy! Pozole Rojo Recipe: 4-5 lbs pork butt, Cut in pieces. 3 lbs pork ribs bone-in Enough water to cover meat completely. 1 garlic head 1 onion, halved 3-5 bay leaves 5-7 peppercorns Pozole Rojo Broth: 17 guajilllos Chiles 3 pasilla Chiles 2 Tbsp Chicken bouillon 2 Tbsp cumin 2 tsp crushed Mexican oregano Salt to taste 2 cans pre cooked hominy 32oz chicken broth Toppings: Finely shredded cabbage Finely diced onion & cilantro (forgot for the video) Radish Lime Spicy salsa How to make Pozole Rojo: In your biggest stock pot place the pieces of pork butt and ribs. Cover meat with water. Add garlic head with tip exposed. Add halved onion, bay leaves, salt & peppercorns. Slow cook until tender, 1 hr 45 min . After an hour and 45 minutes, place deseeded Chiles in the stock pot, for 15-20 minutes. Make sure they’re submerged in the water so they can soften thoroughly. (My simmering stock pot needed more water so I added from my hot kettle to make sure Chiles were submerged). When chiles are softened, remove from pot and place on a blender (it’s ok if some of the caldo/broth gets on the blender) let cool slightly. Add 1/2 raw onion to blender and blend. With all the Chiles out of the stock pot now, remove spent garlic head and onion. Strain broth so as to clean it from rib bones that may have gotten lose in the cooking time. Remove meat and shred in a separate container. Once Chile sauce is blended, add to the simmering stock pot and combine with broth. Add shredded meat back into stock pot. Add precooked hominy as well. (In the video i adjusted the broth as my stock had reduced, I added 32oz of chicken stock. Give a good stir to distribute meat and hominy and you’re ready to serve your Pozole rojo! #pozole #pozolerojo #pozoleverde #caldodepollo #caldo