Pozole Rojo de Puerco (Pork and Red Chile Hominy Soup)

My buddy Ray sent me this recipe and it is DAMN tasty. Even though it was 90 degrees out, I managed to eat two bowls. I did some of my own spin of course, comments in parentheses.

4 lb pork shoulder cut in to 1 inch chunks. (Remove chunks of fat)
60 ounces chicken broth or 4- 14 1/2 ounce cans.
2 TB veg oil
1 big onion chopped
6 to 10 cloves garlic chopped
3 medium carrots thinly sliced (next time I'll dice them)
2 to 3 TB ground ancho chiles or pasilla
2 TB chile powder, (I used taco seasoning)
1 TB ground cumin
1 TS dried thyme
1 TB Mexican Oregano
1 TS salt
4 15 oz cans white hominy or 2 big 28 oz cans rinsed ( I don't rinse)
1 big 28 oz can diced tomatoes (I used home made stewed tomatoes)
1/2 cup fresh chopped cilantro
2 T masa harina flour. (I used regular flour)
Shredded cabbage as a garnish. (I did not do this)
Lime Wedges

Sour Cream

Put the pork pieces in a pot with one can chicken broth and a cup of water (I used two cans homemade beef broth). Bring to a boil and cover on low heat for 40 minutes. Reserve the meat in the broth off heat in another bowl.

In a big pot, heat the oil and fry the onions two minutes. Add the garlic and cook till onions and garlic gets limp. Add the carrots, ground chile, chili powder,oregano, cumin, thyme, and salt to the pot and cook 30 seconds.

Add remaining chick broth (I used two cans), hominy, tomatoes, cilantro, flour, and reserved pork and broth. Bring to a boil and cook over medium heat for 25 to 30 minutes. (I actually cooked it for about 2 hours)

Serve with chopped cilantro, lime wedges (a MUST!), chopped onions, oregano and sour cream as a side. Tasty-Tasty. Makes a lot, you'll have leftovers. Enough for 10 people .