Pozole Rojo

Ingredients

• 3 cups hominy
• 2 pounds pork shoulder
• 3 tablespoons red chile powder
• 4 cloves garlic
• 1 large onion
• 2 leaves bay leaves
• 10 cups water
• 1 tablespoon salt
• 6 medium radishes
• 2 cups lettuce
• 2 whole lime
• 1 whole avocado
• 1 bunch cilantro

Instructions

1. 1

   In a large pot, add 10 cups of water, the pork shoulder, bay leaves, and salt. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce heat to low and cover. Simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds.

3. 3

   While the pork cooks, rinse the hominy under cold water and set aside.

4. 4

   After the pork is cooked, remove it from the pot and let it cool slightly. Strain the broth and return it to the pot.

5. 5

   Shred the pork into bite-sized pieces and add it back to the pot along with the rinsed hominy.

6. 6

   In a small bowl, combine the red chile powder, minced garlic, and diced onion. Add this mixture to the pot.

7. 7

   Bring the soup back to a simmer and cook for an additional 30 minutes, stirring occasionally.

8. 8

   While the soup simmers, prepare the garnishes: thinly slice the radishes, chop the lettuce, and dice the avocado.

9. 9

   Once the pozole is ready, serve it hot in bowls and top with sliced radishes, lettuce, avocado, cilantro, and lime wedges.

10. 10

    Enjoy your hearty Pozole Rojo with your favorite tortilla chips or crusty bread.