Keyword: Mexican, pork, pork pozole, Pozole, Red Pozole, Rojo
2poundspork Pozole mix - you can get it from Vallarta Marketbut its a mix of pork shoulder, pork neck and pork leg.
1 1head of garlic cut lengthwise in half
2tablespoonsdiamond crystal kosher salt
Red Chile Sauce
5dried Arbol chiles
8dried Ancho chilies
8dried Guajillo chilies
Combining the sauce and broth:
1can white hominy
3/4cupreserved chile broth
First make the pork broth!
Add the pork bones, 1/2 white onion, garlic, bay leaves, oregano, salt and water into a large stock pot or a large dutch oven.
Bring to a boil and cover with lid askew and turn down to a simmer.
Allow the pork broth to cook for at least 2 hours on low and develop flavor. The pork should be very tender after 2 hours.
While the broth cooks, work on the chiles!
Take the stems off the dried chiles.
Add them to a pot of boiling water with 1/2 an onion, 3 cloves of garlic and salt. Cover and allow to cook on simmer for 20 minutes.
Transfer the chilies, onion and garlic into a blender with 1/2 cup of the chile broth.
Blend until smooth, about 3 minutes.
Now time to strain the sauce!
Use a sieve or a mesh colander to strain the sauce into another bowl. I like to use a spatula to help push the sauce through the mesh colander. You should have about 2 cups of fresh red chile sauce when you are finished.
Transfer the sauce directly into the pork broth and add in the white hominy, cumin, oregano, salt and 3/4 cup Chile broth.