Name: Pozole Rojo
Ingredients: 6 dried guajillo chiles, stems and some seeds removed; 2 pounds boneless pork loin, cut in 1/2-inch cubes; 2 tablespoons olive oil; 1 1/2 cups chopped white onion, divided; 2 garlic cloves, chopped; 1/4 teaspoon ground cumin; 1/2 teaspoon dried Mexican oregano, crushed; 1 (14.5 ounce) can diced tomatoes; 1 (15 ounce) can hominy, drained and rinsed; 3 cups water; 3 bay leaves; 2 cubes Knorr® Tomato Bouillon with Chicken flavor Cube(s); Tostadas; remaining chopped onion; shredded cabbage; sliced radishes; chopped avocado; lime wedges

Ingredients

Scale

6 dried guajillo chiles, stems and some seeds removed
2 pounds boneless pork loin, cut in 1/2-inch cubes
2 tablespoons olive oil
1 1/2 cups chopped white onion, divided
2 garlic cloves, chopped
1/4 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano, crushed
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can hominy, drained and rinsed
3 cups water
3 bay leaves
2 cubes Knorr® Tomato Bouillon with Chicken flavor Cube(s)

Serve with:

Tostadas
remaining chopped onion
shredded cabbage
sliced radishes
chopped avocado
lime wedges

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Instructions

Soak guajillo chiles in 2 cups warm water for at least 1 hour.
Season pork with salt and pepper.
Heat olive oil in a 5-quart stock pot over medium heat. Add pork and stir frequently to brown all sides. Reduce heat to medium low. Add onion and cook for 2 minutes or until it begins to soften. Add garlic, cumin and oregano and cook about 1 minute.
Add tomatoes, hominy, water and bay leaves. Bring to a boil. Reduce heat and simmer for 20 minutes.
Combine soaked guajillo chiles and 1 cup soaking water in blender container. Blend until smooth, run sauce through a strainer and add to simmering pot. Continue cooking for 20 minutes more or until pork is tender.
Serve with tostadas, onion, cabbage, radishes, avocado and a squeeze of lime juice.