Chile Guajillo y Ancho Pozole Recipe (Serve 4 - 6)

Ingredients

1. 5 pounds of boneless Pork Shoulder

2. 4 bay leaves

3. 1 tsp salt

4. 1/2 tsp pepper

5. 1/2 white onion

6. 2-3 garlic cloves crushed

7. 1/2 cup of Gloria Chile Guajillo Pepper Puree

8. 1/2 cup of Gloria Chile Ancho Pepper Puree

9. 1 large can of Hominy

10. 10 quart pot

Garnishes

1. Shredded Cabbage

2. Sliced Radishes

3. Oregano

4. Chopped Onions

5. Cilantro

6. Sliced lime

7. 1/2 tsp of Gloria Chile Arbol Pepper Puree (This is only if you need some SPICINESS to your life!)

Instructions

1. Prepare your pork shoulder by seasoning with salt and pepper. Add your meat, onion, garlic, and bay leaves to the pot and fill water until everything is submersed. Too much water can dilute the flavor and overflow the pot. Cook on medium heat for 1 hour.

2. After meat is tender, add 1 large can of hominy, 1/2 cup of Gloria Chile Guajillo Pepper Purée and 1/2 cup of Gloria Chile Ancho Pepper Puree. Stir and cook for an additional 1 hour and 30 minutes until broth thickens and hominy softens.

3. After the time is done. Serve and add your garnishes. Enjoy!