HOW TO PREPARE POZOLE.

Certainly! Pozole is a traditional Mexican soup made with hominy and meat, usually pork, seasoned with chilies and various spices. It’s served with a variety of garnishes that can be added according to personal preference. There are different versions of pozole – blanco (white), verde (green), and rojo (red) – and the following is a basic recipe for Pozole Rojo:

Ingredients:

2 lbs pork shoulder or pork butt, cut into bite-sized chunks
1 large can (about 25-30 oz) of hominy, drained and rinsed
5 dried guajillo chilies
2 dried ancho chilies
5 garlic cloves, divided (3 for the sauce, 2 for the broth)
1 large white onion, halved
1 teaspoon of ground cumin
Salt, to taste
Water or chicken broth
Garnishes: radishes (sliced), oregano, chopped onion, lime wedges, tostadas, avocado slices, and shredded lettuce or cabbage
Instructions:

Prepare the Chilies: Remove stems and seeds from the dried chilies. In a saucepan, cover chilies with water, bring to a boil, then let them simmer for about 10-15 minutes, or until softened.

Blend the Sauce: In a blender, add the softened chilies, 3 garlic cloves, a piece of the onion, cumin, and some of the chili-soaking water (or fresh water). Blend until smooth.

Cook the Pork: In a large pot, add the pork pieces, the remaining half of the onion, 2 garlic cloves, and enough water or chicken broth to cover the meat. Bring to a boil, then reduce to a simmer, skimming off any foam that rises. Cook until the pork is tender, about 1.5 to 2 hours.

Add the Chili Sauce: Once the pork is tender, add the blended chili sauce to the pot. Stir to combine.

Add Hominy: Incorporate the drained hominy into the pot and continue to simmer for another 30 minutes. Season with salt to taste.

Serve: Ladle the pozole into bowls, ensuring each serving gets meat, hominy, and broth. Serve with the garnishes on the side, so each person can customize their bowl as desired.

Remember, the key to a good pozole is to adjust the seasonings to your liking. Some people prefer it spicier, some milder, some with more garlic, etc. Experiment and adjust according to your personal preference!