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
1. Simmer pork shoulder, ribs, garlic, onion, and bay leaves for two hours, skimming foam as needed. 2. Remove meat from soup, shred it, trim fat as needed, then add it back to the pot. 3. Soak dried ancho and guajillo peppers for 30 minutes before the soup is done simmering, or until soft. 4. Add softened peppers to a blender along with the garlic and onion from the soup, the fresh 1/2 onion, oregano, salt, pepper, MSG, and 1/4 cup broth, then blend until smooth. 5. Cook the red sauce with hot oil in a pan until thickened, cooking for 20 minutes on low after it boils. 6. Add the red sauce to the soup and cook for 5 minutes. Add hominy and cook until heated through. 7. Serve in a large bowl.
