Pozole Rojo

This is a traditional Mexican soup that is eaten at Christmas time.  This one is for pozole rojo, which has a red broth.  There is also a pozole verde that uses green chilis.  It is usually pork-based and full of hominy.  You can also use chicken.  Using store bought stock can speed this up.  It is a bit of work, but the chili paste can be made whenever you have time and frozen until needed.  A crock pot makes the pork (or chicken) broth easy.  This serves 12+ people, easily adjustable for more or less.  There isn't a picture, because we ate it all before Jon requested the recipe.  Oh, well.

Ingredients:

For the broth-
2-3 pounds of pork (I've used several different cuts, pick one that is fatty.  Bone-in will add richness)
1 onion, quartered
3-4 garlic cloves
about 2 quarts water (I just fill up the crockpot)

For the chili paste- (same sauce can be used in tamales)
3-4 ounces of dried chiles, a variety is always good-like guajillo, New Mexico, ancho, etc
water to soak
1 onion, coarsely chopped
3-4 garlic cloves
1 tablespoon cumin, or more to taste
1-2 tablespoons oil
salt
pepper
sometimes I add chili powder, to taste

Putting the soup together-
3 28-ounce cans of hominy (more or less, depending on what you like)
water
salt
pepper

For the garnishes- chopped, diced, and sliced
onion
radish
green onion
cilantro
cabbage
kale
other stuff that sounds good


Directions:

1. Put the pork, onion, garlic, and water in a pot and bring to a boil.  Reduce heat and simmer for 45-60 minutes.  Alternatively, add broth ingredients to a crockpot and cook on low for 8 hours or so.  The meat should be very tender.

2. Take the meat out to cool and strain the broth into a large pot.  Throw out the solids (or put them into the chili paste when you blend it up). When the meat is cool enough, shred it and add to the broth.  This can sit in the fridge in jars for a few days, if needed.

3. Cover the chilis with hot water and let soak for maybe 30 minutes.  I usually put a bowl on top of them to keep them submerged.  Put on some gloves and remove the stems and seeds from the chilis.

4.  Put the chilis, garlic, onion, cumin, salt and pepper into a blender and puree.  Add some of the soaking water, as needed, to get a nice consistency.

5. Heat 1-2 tablespoons in a pot and then add the chili paste.  Cook on med-lo for 10 minutes or so, stirring frequently, until it gets a bit darker and richer.  I taste this and adjust to my taste, always remembering that it will be better after it sits for a day or so.  Put it in the fridge (or freezer) until you are ready to make the soup.

5. Some recipes want you to simmer the hominy (covered with water) for about 30 minutes before adding the other ingredients, water and everything.  I've done this, or simmered it directly in the broth with similar results.

6. Put the broth, chili paste, and hominy in a large pot.  Gently boil for about 30 minutes.  Adjust the seasonings to your taste.

7. Ladle a serving into a large bowl and then top with whatever garnishes strike your fancy.  The more, the better.