It’s time to cook comfort food. The perfect dish to serve 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! I live in Henderson, Nevada, I buy my pork from Cardenas; they sell chunks of different cuts of pork that is perfect for pozole.
2 ancho chili pods, 1 1/2 pound pork, 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. Dust the meat with self-rising flour. Get out a heavy skillet; add 1/2-inch of oil. When the oil is hot, 350 degrees, add the meat and fry until golden brown. Remove from the skillet set aside. Add the onions to the skillet, saute for 1-2 minutes, or until the onions are transulcant. Add the garlic and saute for another minute. Add the oregano, cumin, and chili sauce; mix well add salt and pepper to taste. Drain and rinse hominy, dump the hominy into a large, heavy pot. Add everything that’s in the skillet to the pot along with the chili pods, soup mix, enchilada sauce, bay leaves, and the meat, bring to a rapid boil, reduce heat to a simmer and cook for 45-minutes. Here ya go Pacoima Red Posole in 45-minutes!