Chile Guajillo y Ancho Pozole Recipe (Para 4 - 6 personas)
Ingredients
1 pound Costillas de Puerco (Pork short ribs)
1 pound of Pierna de Puerco (Pork leg/meat)
4 Liters of water
5 bay leaves
2 tbsp salt
(Separate) 2 tbsp of oregano and and additional 1 tsp of oregano
1 large white onion
1 whole head of garlic and an additional 4 cloves of crushed garlic
1/2 cup of Gloria Guajillo Pepper Puree
1/2 cup of Gloria Ancho Pepper Puree
2 large cans (29oz each) of Hominy
10 quart pot
Garnishes
Shredded Cabbage
Sliced Radishes
Pinch of Oregano
Chopped Onions
Cilantro
Lime slices
Gloria Arbol Pepper Puree (This is only if you need to add some SPICINESS to your life!)
Instructions
In the pot add the water, 1/2 an onion, the whole head of garlic, 3 bay leaves & 2 tbsp of salt. Cook on medium - high heat for 15 minutes or to boiling point.
When boiling add all the pork and cook for 1.5 hours on medium heat covered. Check often & remove the impurities (puerco grasa y impurezas) that float to the top of the pot.
Drain the 2 cans of pozole/hominy and set aside.
After the pork has been boiling for 1.5 hours, remove the onion and the garlic head, add the pozole to the pot. Keep the meat cooking on medium heat.
Now for the BEST part…prepara el corazón del Pozole…los especias y Los Chiles! In a blender add 1/4 white onion, 1tbsp Knorr Caldo de Pollo/Chicken Bouillon, 4 crushed garlic cloves, 1 tsp oregano, 2 bay leaves, add 2 cups of the already boiling water (pork consume), 1/2 cup of Gloria Guajillo Pepper Purée & 1/2 cup of Gloria Ancho Pepper Purée. Blend. (Note: You can add more Guajillo or Ancho Purée or just use 1 cup of Guajillo si quieres, son tus tastebuds amor.)
Throw the blended sliced of heaven into the pot, stir and cook for an additional 30 minutes. Check for enough salt content but take it easy, too much salt = high blood pressure.
Stir and serve. Add your garnishes y ya… ¡Directo del cielo a tu mesa). Enjoy!
