Pozole Rojo

Pozole is a traditional Mexican stew that consists of hominy and pork or chicken. There are different variations of pozoles depending on the color of the chilies used for the soup base. Traditional pozole is cooked with trotters so you can feel free to substitute the pork shoulder for pigs feet. According to researchers from National Institute of Anthropology and History and the Universidad Nacional Autónoma de Mexico, the indigenous people from Mesoamerica used human flesh in their pozole. So if you want to make it more traditional... please don't, just stick with pork, chicken, beef, or seafood. 

Luckily this dish remained and cannibalism is illegal in most parts of the world- I'm looking at you Papua New Guinea! Pozole is also a common Mexican remedy for hangovers. So make a batch on the night before you go bar skipping with your friends! "Ain't nobody got time for that?" No, everybody has time for pozole. 

Note: If you are having trouble finding some of the ingredients, you can search online or in the Hispanic/Ethnic food aisle of your local grocery store.

Makes 10-12 servings

Ingredients

• 3 cups salsa roja (recipe)
• 1 large 108 ounce can white hominy, drained and rinsed
• 4 lbs fatty pork shoulder with bone
• 4 cloves garlic, peeled
• 3 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons crushed dry Mexican oregano

Toppings:

• roughly chopped cilantro
• diced avocado
• diced onion
• lemon wedges
• thinly sliced Mexican radish
• thinly sliced green cabbage
• tostadas
• Queso Fresco

Directions

• In a large stockpot sear the fatty pork shoulder with olive oil. Once the meat is browned on all sides, add garlic cloves and let it cook with the meat for 2 mintues. Fill the large stockpot with 5 1/2 quarts of water, hominy, bay leaves, dried oregano, and 1 tablespoon table salt. Bring to a boil, reduce the heat and cook for 30 minute.
• Add the salsa roja (you can strain it through a sieve to discard the tough bits if you like) to the stockpot and a 1 tablespoon of salt. Let it simmer with the lid partially covered for 2-3 hours or until the pork is completely tender and can be shredded with a fork. 
• Skim away excess fat and taste for seasoning (salt, oregano, cumin, and salsa roja). The soup should be brothy so add more water if necessary.
• Serve pozole with toppings in bowls (as seen on picture) and enjoy while it is still pipping hot.