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Pozole Rojo Recipe:
3 lb bone-in pork shoulder in 1-inch cubes (toss any cubes that are 100% fat)
2-3 cups red chile sauce (This is a whole batch if you start with 4oz dried chiles)
110 oz Juanita's Mexican-style hominy

1. Sear salted meat in large pot, then cover with 1inch of water
2. While water heats, season it with 1tsp kosher salt and 1Tbsp Better than Bouillon per quart
3. Pour red chile sauce into hot water and simmer on low heat until tender (2-3 hours)
4. Add a drained and rinsed can of hominy to the pot and let it simmer for 30-60 minutes.
5. Taste it! Is it salty enough? Is it spicy enough? Does it need more chile sauce?
6. Serve in bowls with lots of broth and garnish with cabbage, radish, cilantro, lime, avocado, and/or onions. A toasted bolillo roll on the side is also nice.

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0:00 - There are no shortcuts for this recipe
1:15 - Braise the pork
3:38 - Add the hominy
5:24 - Serve and garnish

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