Red Pozole Rice

Instructions

• Step 1

• Toast ancho chilies in cast iron skillet for about 5-7 minutes or until fragrant and aromatic.

  Step 2

• Add toasted chilies to small saucepan and cover with 1 1/2 cups water; bring to a boil. Reduce heat to medium-low. Cook for 10 to 15 minutes or until chilies are soft and tender; Drain and reserve cooking liquid. Cool slightly. Add chilies and 1 cup cooking liquid to blender and puree until smooth; set aside.

  Step 3

• Heat oil in Dutch oven or large saucepan set over medium heat. Brown pork shoulder in batches until golden brown, about 5 to 8 minutes; set aside in bowl. Add onion, garlic, cumin, oregano, Bay leaves, salt and pepper and cook for 3 to 5 minutes or until onions are tender. Stir in broth, pork and chili puree and bring to a boil. Reduce heat to medium-low. Cover and cook for 1 1/2 to 2 1/2 hours or until pork is very tender.

  Step 4

• Meanwhile, prepare rice according to package directions.

  Step 5

• Remove pork and shred with 2 forks. Stir hominy into broth; bring to a boil. Reduce heat to medium-low. Cook at a simmer for 10 to 15 minutes.

  Step 6

• Stir in shredded pork. Cook for 5 to 8 minutes or until heated through. Stir in lime juice.

  Step 7

• Divide rice among 12 shallow bowls. Top with the pozole and garnish with avocado, pickled red onions, radishes and cilantro. Serve with lime wedges.

  Tip:

  To pickle red onion: Toss together 1 sliced red onion, 1/2 cup apple cider vinegar, 1/2 tsp each salt and pepper. Let stand for 20 to 30 minutes or until lightly pickled.