Pozole rojo auténtico

Ingredientes

• 2.2 pounds cacahuazintle corn (or 3 cans of hominy, 15 oz each)
• 4.5 pounds pork meat (pork shoulder, loin, and belly)
• 1.1 pounds pork rind
• 6 large guajillo chillies (steam and seeds removed)
• 1 medium white onion (cut into chunks)
• 1 head garlic
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 teaspoon dry oregano
• lettuce (chopped)
• onions (diced)
• tostadas
• limes
• radishes (diced)
• salsa macha

Preparación

1. 1

   Place the dried corn into a large bowl and cover it with plenty of water. Leave to rest overnight.

2. 2

   Next day discard the soaking water and wash the corn thoroughly with cold water. Remove the little "heads" of each corn kernel.

3. 3

   Place soaked and cleaned hominy in a large pot and cover with 2 inches (5cm) of water.

4. 4

   Cook over medium heat for about 3 hours or until the grains are al dente.

5. 5

   --- Make the chili sauce ---

6. 6

   Place guajillo chilies in a bowl and cover them with boiling water. Soak for 20 minutes.

7. 7

   Drain guajillo chiles and add them to a blender along with onion, garlic, cumin, pepper, bay leaves, and oregano.

8. 8

   Pour one and a half cups of water and blend until smooth. Strain the sauce into the pot with hominy.

9. 9

   --- Continue pozole preparation ---

10. 10

    Add the pork meat to the pot and mix. Pour more water into the pot to cover all ingredients. Season with salt and bring to a boil.

11. 11

    Cook from 2 to 2 ½ hours or until the meat and kernels are nicely cooked through. Make sure the pozole has enough broth while cooking, if necessary, add more water.

12. 12

    --- Serve ---

13. 13

    Remove the meat from the pot and shred it.

14. 14

    Ladle pozole in a large bowl and add some meat on top.

15. 15

    Garnish with lettuce, onion, and radishes. Serve with a squeeze of lime, salsa, and tostadas.