It’s time to cook comfort food. The perfect dish to serve on a cold day is Red Pozole (pronounced poh-soh-lay). Serve with warm flour tortillas, garnish with shredded cabbage, shredded lettuce, avocado slices, sliced radishes, cilantro, tomatoes, crumbled cheese, and a dollop of sour cream. Has your mouth started to water…well it will!
2 ancho chili pods, 1 1/2 pound cubed pork chop steaks, 1 envelope onion soup mix, 1 ( 25 oz.) can white hominy, 3 (10 oz.) cans red enchilada sauce, 1 large chopped white onion, 4 minced garlic cloves, 1/2 teaspoon dried Mexican oregano, 1/4 teaspoon dried cumin, 2 bay leaves, 1/2 cup chili sauce, salt and pepper to taste
Generously salt and pepper the meat. Cut into 1/2-inch cubes. Dust the meat with self-rising flour. In a skillet, add 1/2-inch oil. When the oil is hot, 350 degrees, add the meat and fry until golden brown. Remove from skillet and set aside. Drain and rinse hominy, dump the hominy into a large, heavy pot. Add all the remaining ingredients, bring to a rapid boil, reduce heat to a simmer and cook for 45-minutes. Here ya go Pacoima Red Posole in 45-minutes!