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    Authentic Mexican Red Pozole, Posole Rojo Mexicano Autentico

    6 hrs to cook

    Meat

    3 cut into pieces 4 1/2 lb bone in pork shoulder, bone in
    3 lb Pork loin, boneless
    1 Pork meat soup

    Produce

    2 cup Cabbage, fine
    6 Chile anchos, large dried
    8 large cloves Garlic, fresh
    1 large head Garlic cloves, fresh
    2 tsp Garlic powder
    6 Guajillo chiles, large
    2 lb Hominy, dried
    1 large head Lettuce, fine
    8 Limes, large wedges
    1/2 tsp Mexican oregano
    1 jar(s) Mexican oregano or regular oregano, dried
    1 lb Radishes
    2 Vidalia onions, large slices
    3 Vidalia onions, large
    1 Vidalia onions or sweet onion, large white

    Condiments

    1 Bowl of my mexican red salsa see recipe posted, large
    1 Garnishes/condiments/accompaniments
    1 Red chile sauce

    Baking & Spices

    1/2 cup All purpose white flour
    1 1/2 cup Canola oil or shortening
    2/3 Corn or flour, large
    1 large tablet Mexican chocolate

    Nuts & Seeds

    1 tsp Cumin seed or ground cumin, ground powder

    Liquids

    5 tbsp Slaked lime or pickling lime add to soaking water
    8 qt Water

    Other

    2 Large ripe avacados peeled and diced
    4 Large dressed pigs feet each split in half. have butcher do this
    2 Tbsp salt or to your taste
    • Rosemary Castro

      Authentic Mexican Red Pozole, Posole Rojo Mexicano Autentico Recipe

    • Stephanie Gutierrez

      The most wonderful memories I have is remembering my grandmother making Pozole for the holidays. This was a two day process. Dried white hominy corn was soaked first overnight, the next day it was slow cooked for six hours. In this recipe I will tell you where to get your dried hominy how to cook it. What to add to it and how to prepare it. I guarantee you have not tasted a more delicious pozole then my grandmother's homemade pozole made with home cooked dried hominy. Hominy cooked from scratch is tender and delicious and does not have the bland rubbery taste that canned hominy has. I order my dried hominy from www.ranchogordo.com on line. It already has the lime in it. Once you have your supplies or if you have a place to buy your own dried hominy you will need at least 2 pounds. Also you will need pickling lime which is cooked with the hominy to help soften the grain and helps to remove the hull easly after being cooked. I order from www.canningpantry.com/pickling-lime.html with this you are ready to make your cooked from scratch pozole. If buying the dried hominy from RanchoGordo you don't need to order the pickling lime. Traditional Red Pozole is cooked with trotters or pigs feet. (This is optional if you do not like pig feet). Enjoy

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