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![Let me fatten you up with comfort in liquid form. Pozole Rojo is semi Debatably one of the best soups ever.
#soup #mexicanfood
here is the recipe do you aren't wandering for it
[For soup]
4qt water
2lbs pork shoulder
1lbs baby back ribs
1/2 Onion cut into quarters
12 cloves of garlic
2 bay leaves
Salt and pepper to taste
2 cans white hominy
[FOR RED SAUCE]
5 guajillo chiles
5 ancho chiles
garlic from the soup
1/2 large white onion
1tsp dried Mexican oregano
2Tbsp oil (to cook it)
1/2msg
salt and pepper to taste.
1.simmer pork shoulder, ribs, garlic, onion, and bay leaves for two hours. (skim foam)
2. remove meat from soup and shred then add back to pot (trim fat as needed)
3. soak dried ancho and guajilla peppers 30 minutes before soup is done simmering (until soft)
4.add softened peppers to blender along with, garlic from soup, onion from soup, fresh onion, oregano, salt, pepper, msg, and 1/4c broth and blend.
5. Cook sauce with hot oil in pan until thickened. (20 minutes on low after boil)
6.add red sauce to soup and cook for 5 minutes. add hominy and cook until heated through.
7. serve your huge back self (like me) a big ole bowl.](/video/cover/7654277239315418398.webp)
