SALSA POZOLE

INGREDIENTS

• 2 large dried ancho chiles
• 2 green chilis
• 1 chili de arbol
• 2 lbs pork shoulder
• 1 garlic clove minced
• 1 yellow onion diced
• 3 cups beef broth
• 1 Bay leaf
• 1 15 oz can hominy
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp chili powder
• 1 bay leaf
• Salt & pepper

Toppings:

• Shredded cabbage
• Sliced jalapeño
• Sliced radish
• Cilantro
• Pickled onions
• Lime

TOOLS

Large pot
Small saucepan
Cast iron pan
Blender

DIRECTIONS

Step 1 – Prep the meat

Trim the fat off of the pork shoulder and cut it into 1-inch pieces. Heavily season with salt & pepper. Sear both sides of the meat in a skillet or cast-iron pan for about 1-2 minutes or just until seared. Remove from heat.

Step 2 – Boil the chilis

Destem ancho chilis and add them into a saucepan along with the green chilis and chilis de arbol. Pour water over them until they are covered and boil for 15-20 minutes or until they are softened.

Step 3 – Start the pozole

In a large pot, sauté the onion and garlic. Add the pork shoulder along with cumin, oregano, chili powder, and salt and cook for 1 minute. Add beef broth along with the Bay leaf and ¾ of a container of La Mexicana Salsa. Simmer on medium/low heat.

Step 4 – Blend the peppers

Strain the liquid out of the boiled chilis into a bowl. Add the softened chilis to a blender along with about ½ cup of the chili liquid. Blend until a dark reddish-brown paste is formed. Add the chili paste into the simmering pozole soup and stir.

Step 5 – Finish & serve

After 40 minutes, add the hominy to the pozole and continue cooking for 10 more minutes. Remove the Bay leaf and serve into bowls. Top the pozole with shredded cabbage, sliced radish, sliced jalapeño, fresh cilantro, pickled onions, lime, and more La Mexicana Hot Salsa. Enjoy!