Pozole Rojo

 This makes an amazing stew.  Think about the garnishes as you would for a bowl of ramen.  

Ingredients

• 2 oz Guajillo chiles
• 2 oz Pasilla Chiles
• 1 large can Hominy
• 3 lb Pork shoulder
• 8 Cloves Garlic
• 3 Bay Leaves
• 1 tsp ground Cumin
• 2 Tbsp dry Oregano
• 2 tsp Salt

Garnishes

• Cabbage
• Avocados
• Cilantro

Mise en Place

Deseed the chili pods and cut into large pieces.  Bring 3 cups of water (or stock) to boil, then turn off heat and soak chili pods in water for 15-20 minutes.

Cut pork in to bite sized chunks. 

Add soaked chili pods to blender with 2 1/2 cups of soaking liquid.  Add 2 tsp salt, 4 cloves garlic, cumin, and oregano.  Puree into sauce.

Method

Add oil to pressure cooker and brown pork chunks.  Add purred sauce to pot.  Add bay leaf and hominy.  Pressure cook for 45 minutes.   Meanwhile prepare garnishes.