Pozole Rojo

Ingredients

• 2 Lbs lean pork shoulder
• 1 quart No Sodium Added Chicken Stock or HebOx Sodium Free
• 6-8 cloves of garlic, peeled
• 1 teaspoon Dried Mexican Oregano
• 1 medium yellow onion, quartered
• 3-4 medium tomatillos, husked, washed and quartered
• 2 plum tomatoes, quartered
• 1 Dried Ancho Chile, seeds and stem removed (Soak the Chile in warm water about 10
• minutes so that it is easier to work with)
• 2 Dried Guajillo Chiles, seeds and stem removed (Soak the Chile in warm water about
• 10 minutes so that it is easier to work with)
• 1 can (15 oz) No sodium added white hominy, drained and rinsed., or boil your own

Directions

In a large stockpot or Dutch oven add the chicken stock 1/2 of the garlic and the pork. Add enough water to cover the pork completely.

Add Mexican Oregano and bring the stock to a boil, reduce the heat and simmer until the meat is tender – about 3 hours.

Once the meat is cooked – Preheat the broiler of the oven.

Place remaining garlic, tomatoes, tomatillos, and chilies on a baking pan – drizzle with a little olive oil and sprinkle with black pepper.

Place the baking pan under the broiler just until the veggies start to char – about 7-8 minutes.
Set aside to cool while assembling the remaining ingredients. Turn oven down to about 350 degrees

Take the pork out of the stock and shred meat with a fork – return to stock.
Add the hominy to the stock.

Put the cooled vegetables in a blender and blend until smooth – add mixture to stock.
Stir to combine all the ingredients and bring to a boil, reduce heat and simmer about 30 minutes.

While the soup simmers, arrange the strips of corn tortillas on a baking pan lined with parchment paper and bake in the oven about 10 minutes until they are slightly crispy.

Serve soup with tortilla chips and garnish with lime wedges, sliced radishes or chopped onions.