Pozole Rojo
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Serves: 6-8
Ingredients:
6 pounds pork (combination of pig trotters, pork neckbones and pork shoulder)
8 ounces guajillo chile pods
1 (108 ounces) can Hominy, drained and rinsed
1 head garlic, peeled and crushed
1 onion, peeled and quartered
1 tablespoon Mexican dried oregano, crumbled
3 bay leaves
4 to 4-1/2 quarts water
salt to taste (I used about 2 tablespoons)
Garnishes
2 bunches red radish, ends trimmed (discard leaves) and sliced thinly
1 bunch cilantro, stems trimmed and chopped
1 large onion, peeled and chopped
1 cabbage, shredded
limes, cut into wedges
tostadas
Instructions
In a large deep pot, combine pork meat and water. Bring to a boil, skimming foam that floats to top. When the broth clears, add onion, oregano and bay leaves. Lower heat, cover and simmer for about 1 to 1-1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.
Remove stems off chili pods. Pry open and remove seeds. In a bowl, soak in just enough water to cover for about 30 minutes or until softened. In a blender, process softened chilies, garlic and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces. Add sauce to pot of simmering meat. Add hominy. Season with salt to taste. Continue to simmer, covered, for about 1 to 1-1/2 hours or until meat is fork tender. Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges.
From angsarap.net