Pozole

Pork Shoulder. Preferably bone-in to lock in flavor 

• Ham Hocks: For a more traditional approach use pig’s feet or pig’s head 
• Veggies: White onion, Carrots, Celery and garlic 
• Bay leaf 
• Salt 
• Water 
• Canned White Hominy 

For Salsa Roja 

• Guajillo Pepper and Ancho Peppers 
• Feel free to change these due to your familiar tastes or preferences
• White onion and garlic 
• Seasonings 
• Vegetable oil 

Steps:

1. Combine the pork shoulder, ham hocks, onion, carrot, celery, garlic, bay leaves, and salt in a large pot or Dutch oven. Add enough water to cover all the ingredients.
2. Bring the ingredients to a boil, then reduce the heat and simmer for 2 hours or until the meat is tender.
3. Bring the ingredients to a boil, then reduce the heat and simmer for 2 hours or until the meat is tender.
4. Remove the pork from the pot, shred it, and set it aside.
5. Strain the remaining stock, discard the solids, and return the liquid to a large pot. Set the stove to simmer.
6. While the stock is cooking, toast the ancho peppers and guajillo peppers for 1 minute on each side. Remove the seeds after toasting.
7. Place the toasted peppers, onion, and garlic in a large bowl. Cover with boiling water and let it sit for 20 to 25 minutes or until everything in the bowl is soft.
8. Transfer the softened contents to a food processor. Add onion, garlic, oregano, thyme, cumin, salt, pepper, and one cup of water. Process until smooth.
9. Strain the sauce into a separate bowl.
10. Heat vegetable oil in a large pan over medium heat.
11. Add the red sauce to the simmering stock. Then, add the hominy and the shredded pork. For more taste, add a pinch of salt.
12. Let the mixture sit on medium heat for 10 minutes to heat through. Taste and adjust seasoning if necessary.
13. Once done, place the soup in bowls and enjoy!

*This recipe is a compilation of various sources, drawing from several authors and culinary traditions.*