The Best Red Pozole!

1 ½ pounds chuck roast trimmed (see note #1 below) fat trimmed off and cut in 1 ½" chunks

1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)

1 large white onion remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors)

1 whole garlic head cut a little bit of the top

12 cups of hot water (plus more as needed) about 3 liters

2 cup prepared red sauce (or more to taste) ingredients to make below

1 teaspoon dried oregano

2 to 3 bay leaf

2 beef bullion cubes

2 tablespoon kosher salt

1 tablespoon ground black pepper

6 lbs & 12 oz can Mexican style hominy drained and rinsed

Red Sauce (chile colorado) - Makes 2 cups

3 dried chile guajillos seeds removed & rinsed

3 dried ancho chiles seeds removed & rinsed

¼ medium onion (yellow or white)

3 garlic cloves

½ teaspoon oregano

½ teaspoon kosher salt (if using table salt use a little less teaspoon)

4 cups water

Garnishes

Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

Directions at muydelish.com

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