Pozole Rojo (Authentic Mexican Pozole)

• 4-1/2 pounds Pork Butt Roast, Cut Into Pieces
• 8 cloves Garlic, Divided
• 2 teaspoons Salt
• 1 gallon Water
• 6 Guajillo Chilies
• 4 Ancho Chilies
• 1/4 White Onion
• 1-1/2 Tablespoon Olive Oil
• 2 cans (25 Oz. Size) Hominy, Drained
• Cabbage, Radishes, Lime Juice, Corn Tortillas, For Garnish

1. Bring pork, 5 cloves of garlic, salt and water to a boil. Reduce heat to low and simmer until pork is done, about 2 hours. Remove meat from pot and let cool. When cool, shred into smaller pieces.
2. When broth has cooled, strain and reserve.
3. Toast chilies on a skillet over medium heat for about 30 seconds. Transfer chilies to a pot with 2 cups of hot water. Let chiles soak for about 10-15 minutes.
4. Transfer chilies and water, remaining 3 garlic cloves and the white onion to a blender. Blend for a minute or two.
5. Heat olive oil in pot over medium heat. When hot, add blended chile sauce through a mesh strainer.
6. Fry sauce for a few minutes then add strained broth. Stir well.
7. Add hominy. Simmer for an additional 20 minutes. Turn heat off and add in pork pieces. Season with additional salt if desired.
8. Serve and garnish.

garlic, salt, gallon water, guajillo chilies, chilies, ubc, olive oil, hominy, cabbage

Taken from tastykitchen.com/recipes/soups/pozole-rojo-authentic-mexican-pozole/ (may not work)