Pozole Rojo

• 3 lbs pork shoulder
• 12 cups water
• 2 cups chicken broth
• 1 tablespoon kosher salt
• 3 -5 garlic cloves, chopped
• 1 teaspoon dried Mexican oregano
• 1/4 teaspoon ground cumin
• 2 -3 cups enchilada sauce, depending on how spicy you want it
• 2 (29 ounce) cans white hominy, drained and rinsed
• 1 medium onion, chopped (optional)
• 1 bunch cilantro, chopped (optional)
• 1 small cabbage, shredded (optional)
• 1 bunch radish, thinly sliced (optional)
• 2 -4 limes, cut into wedges (optional)
• tostadas (optional)

1. In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
2. Reduce heat, cover and simmer until pork is tender, about 2 hours.
3. Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
4. When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
5. Add rinsed hominy and bring to a boil.
6. Return shredded pork to pot,
7. Add enchilada sauce.
8. Adjust salt to taste.
9. Bring to a boil, reduce heat and simmer covered for 30 minutes.
10. Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
11. Enjoy!

pork shoulder, water, chicken broth, kosher salt, garlic, oregano, ground cumin, enchilada sauce, white hominy, onion, cilantro, cabbage, radish

Taken from www.food.com/recipe/pozole-rojo-395600 (may not work)