{"product_id":"pozole-rojo","title":"Pozole Rojo","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 pounds pork shoulder, cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 pound dried guajillo chiles\u003c\/li\u003e\n\u003cli\u003e4 dried ancho chiles\u003c\/li\u003e\n\u003cli\u003e2 dried chipotle chiles\u003c\/li\u003e\n\u003cli\u003e1 pound white hominy, drained and rinsed\u003c\/li\u003e\n\u003cli\u003e1 white onion, halved\u003c\/li\u003e\n\u003cli\u003e8 garlic cloves\u003c\/li\u003e\n\u003cli\u003e2 teaspoons dried oregano\u003c\/li\u003e\n\u003cli\u003e1 teaspoon cumin seeds\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tablespoon salt\u003c\/li\u003e\n\u003cli\u003e10 cups water\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eBring 10 cups of water to boil in a large pot. Add pork shoulder, half the onion, 4 garlic cloves, and bay leaves. Simmer for 90 minutes until pork is tender.\u003c\/li\u003e\n\u003cli\u003eWhile pork cooks, remove stems and seeds from guajillo, ancho, and chipotle chiles.\u003c\/li\u003e\n\u003cli\u003eToast the dried chiles in a dry skillet for 2 minutes until fragrant. Soak in 3 cups of hot water for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eBlend the soaked chiles with soaking liquid, remaining 4 garlic cloves, oregano, and cumin until smooth. Strain through a fine mesh sieve.\u003c\/li\u003e\n\u003cli\u003eHeat vegetable oil in a skillet and fry the chile sauce for 5 minutes, stirring constantly.\u003c\/li\u003e\n\u003cli\u003eAdd chile sauce to the pork broth. Stir in hominy and salt. Simmer for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eTaste and adjust seasoning as needed.\u003c\/li\u003e\n\u003cli\u003eServe hot with lime wedges, sliced radishes, shredded cabbage, tostadas, and diced onion.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a large 6-quart pot to accommodate all ingredients and prevent spillover.\u003c\/li\u003e\n\u003cli\u003ePrep chiles ahead of time by removing stems and seeds to save time during cooking.\u003c\/li\u003e\n\u003cli\u003eStrain the chile sauce to remove any tough skin for a smoother texture.\u003c\/li\u003e\n\u003cli\u003ePozole can be made 1-2 days ahead and reheated; flavors actually improve with time.\u003c\/li\u003e\n\u003cli\u003eStore leftover pozole in an airtight container in the refrigerator for up to 4 days.\u003c\/li\u003e\n\u003cli\u003eIf you cannot find fresh hominy, canned white hominy works well and saves significant cooking time.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49899872714849,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Pozole_Rojo.jpg?v=1793236432","url":"https:\/\/www.pantribot.com\/products\/pozole-rojo","provider":"PantriBot","version":"1.0","type":"link"}