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Pozole Rojo (Mexican Pork and Hominy Stew)

"The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips."

Ingredients :

• 2 (16 ounce) cans white hominy, drained
• water to cover
• 1 head garlic, cloves peeled
• salt to taste
• 1 pound boneless pork shoulder, cubed
• 1 pound boneless pork loin, cubed
• 1/2 pound pork neck bones
• 1 large plum tomato
• 4 ounces dried guajillo chiles, stemmed and seeded
• 1 clove garlic
• 1/4 teaspoon dried oregano
• 1 pinch ground cumin
• 2 cups water
• Toppings:
• 1 head iceberg lettuce, finely shredded
• 1 small onion, diced
• 4 limes, quartered

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H53M

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Notes :

• This dish requires different cuts of pork: shoulder, loin, and leg. It's important to have both lean and fatty cuts.

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