Pozole Rojo De Puerco

• 10 cups water
• 1 Lb "pata de puerco"
• 1 Lb "hueso de puerco"
• 2 Lbs country style ribs
• 1/4 onion
• 2 garlic cloves
• 4 tsp kosher salt
• 1 "ramita de cilantro"
• 3 guajillos
• 3 anchos
• 2 garlic cloves
• 1/8 onion
• 1/2 cup water + (chorritos p'limpiar la licuadora)
• 1 can (832 gr) pre-cooked white hominy
• 4 cups chicken stock (= 4 cups boling water + 4 tsp bouillon)
• 1 tsp kosher salt

1. 1) Check directions from original recipe at "Mexico, the beautiful cookbook", then
2. 2) Bring first 8 ingredients to boil, skim, then cook for 1 hour.
3. 3) Cook guajillos and anchos with some water on low for 20 min.
4. 4) Blend chiles with next 3 ingredients, then pass through a sieve and cook at boiling point for 3 min. then at very low temp. for 12 min.
5. --> CHECK the rest of procedure at book.

water, hueso, country style ribs, onion, garlic, kosher salt, cilantro, guajillos, anchos, garlic, onion, water , hominy, chicken stock, kosher salt

Taken from www.epicurious.com/recipes/member/views/pozole-rojo-de-puerco-52789221 (may not work)