Ay que BUENO
Wow, tastes just like home, made homemade tortillas. it was wonderful, favorable, spicy-I loved it and so did my family and friends. We were all satisfied on this cold, windy, wet day. I did use sweet onion.
Thanks like always.
~ Boo
– To a large pot, add the pork shoulder, ham hocks, onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. Bring to a boil, then reduce heat and simmer until the pork is fall apart tender. Skim the fatty foam periodically.
– Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.
– Strain the stock and discard the solids. Return the strained stock to the large pot and keep at a simmer.
– While the pozole stock is cooking, toast the ancho peppers and guajillo peppers in a hot pan until they puff up slightly and darken in color.
– Cool, then remove the stems and seeds.
– Add the lightly toasted peppers to a large glass bowl with the onion and garlic. Cover with very hot water and soak until the peppers are very soft.
– Transfer the soaked peppers, onion, garlic, Mexican oregano, thyme, cumin, and salt and pepper to a food processor with the soaking liquid. Process until smooth.
– Swirl the red sauce into the simmering stock. Add the hominy and reserved shredded pork. Taste and adjust for salt.
– Simmer to heat through.
– Serve the pozole rojo into bowls and top with your chosen garnish.