Pozole Merah

Name: Pozole Merah
Cuisine: mexican
Ingredients: 2 lbs pork shoulder, cut into 1-inch cubes; 1 lb pork neck bones; 2 cans (15 oz each) white hominy, drained and rinsed; 4 dried guajillo chilies; 2 dried ancho chilies; 1 medium white onion, quartered; 4 cloves garlic, peeled; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; 2 tbsp vegetable oil

Pozole Rojo

Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
1 lb pork neck bones
2 cans (15 oz each) white hominy, drained and rinsed
4 dried guajillo chilies
2 dried ancho chilies
1 medium white onion, quartered
4 cloves garlic, peeled
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp salt (adjust to taste)
1/2 tsp black pepper
2 tbsp vegetable oil

Instructions

11. Remove stems and seeds from guajillo and ancho chilies, toast them briefly in a dry skillet, then soak in hot water for 15 minutes.
22. Blend the softened chilies with onion, garlic, oregano, cumin, and 1 cup of the soaking liquid until smooth; strain to obtain a red broth.
33. In a large pot, combine pork shoulder, pork bones, hominy, and enough water to cover; bring to a boil and skim off foam.
44. Add the chili broth and salt, reduce heat, and simmer partially covered for 2–2.5 hours until the pork is tender.
55. Adjust seasoning with additional salt or pepper if needed.
66. Serve hot, garnished with shredded cabbage, sliced radishes, lime wedges, avocado slices, and cilantro; accompany with tostadas.

Source: llm-generated