Pozole Rojo

Ingredients:

• 2 lbs Pork shoulder, cubed

• 1 can (29oz) Hominy corn, drained

• 1 Onion, halved

• 4 cloves Garlic

• Sauce: 4 Guajillo chilies and 2 Ancho chilies (seeded and boiled), blended with 1 cup water.

• Garnishes: Sliced radish, shredded cabbage, lime, oregano.

Instructions:

1. Boil pork with onion half, garlic, and salt in a large pot filled with water until tender (about 1.5 hours). Remove onion/garlic.

2. Add the blended chili sauce to the pot (strain it if your blender isn't powerful).

3. Add hominy. Simmer for another 30 minutes.

4. Serve in bowls and let guests add their own garnishes (crucial for the experience).