*Red chili sauce

Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor.
Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt,
1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed.
Strain through a mesh sieve into a frying pan to make the chilaquiles. (Red chile sauce recipe)

*Salsa verde

Put 1 lb tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves garlic.
Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeno and
garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.It is a salsa verde recipe means it is
a recipe for all ages.(Salsa verde recipe)

Red Pork Pozole Recipe
Authentic Red Pork Pozole – a simple, earthy, rich and satisfying dish.
Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish,
and Mexican oregano finished with a squirt of lime juice.
Course- Dinner
Cuisine- Mexican
Keyword- ancho chile, hominy, pasilla chile, pork, soup, stew
Prep Time-20 minutes
Cook Time-1 hour 30 minutes
Total Time-1 hour 50 minutes
Servings-12 servings
Calories-280kcal

Ingredients
Pozole
3 pounds boneless pork leg
2 25 oz. cans of hominy drained and rinsed
5 ancho chiles
5 guajillo chiles
1/2 white onion
3 arból chiles optional, use if you want a spicier broth
3 cloves of garlic + 1 head of garlic
1 tbsp Mexican oregano
3 bay leaves
3 tsp sea salt + as needed

Garnishes
1/2 head of cabbage shredded
1 large white onion diced
6 radishes sliced into half moons
6 limes quartered
4 tbsp Mexican oregano
6 arból chiles finely chopped
Salt as needed

Instructions
FIRST STEPS
The first steps are done in separate pots at the same time.
Pork and Pork Broth
Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull
it apart with your fingers. If the pork doesn’t pull apart easily after 45 minutes, cook for another 15 minutes.
When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
Shred the pork with your fingers into 1″ long pieces.

Chile Base
Remove the stems, seeds and veins from the chiles and discard.
Place the chiles, clove of garlic and 1/2 white onion in a pot and just cover with water (about 3 cups).
Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them.
Notice how the chiles have expanded and become pliable from absorbing the water.
Add the chiles, onion, garlic oregano and soaking liquid to your blender. Blend for 1 minute until smooth.
Strain the blended chile base. Discard the chile pulp that remains.
In a pot, heat 3 tablespoons of oil over medium high heat and pour in the chile base. Reduce the heat to a simmer.
Cook for 30 minutes until the base has thickened and darkened in color.

Hominy
Drain the canned hominy and rinse.
Put the rinsed hominy in a large pot and cover with 2″ of water.
Simmer while you are preparing the pork and chile base.

NEXT STEPS
Assembling Your Pozole
Now it is time bring all of the ingredients together.
Pour the prepared chile base into the hominy.
Then add the pork broth and shredded pork.
Add 2 teaspoons of sea salt.
Bring to a boil then reduce the heat and simmer for 30 minutes.
Adjust the salt as necessary.
Prepare the Garnishes
Shred the cabbage
Dice the onion
Slice the radish into half moons
Quarter the limes
Finely chop the arból chile
Place each garnish into individual serving bowls.
FINAL STEPS
Serving
Ladle the the pozole into individual bowls to serve
Each person garnishes their pozole as desired
The final step is to enjoy!