Name: Red Pozole with Pork and Chicken
Prep time: 290 min
Cook time: 270 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 kilos hominy, for pozole, prepared to pop; 3 liters water; 1 head garlic; 1 leaf bay; 2 sprigs thyme; 1 kilo pork, mixed; 1 onion; salt; 1/2 kilos chicken, (leg and thigh); 3 ancho chiles, soaked, for the red sauce; 4 guajillo chiles, cleaned and soaked, for the red sauce; 1 tablespoon piquín chile, cleaned and soaked, for the red sauce; 1 clove garlic, for the red sauce; 1/4 onions, for the red sauce; salt, for the red sauce; 1 tablespoon oregano, for the red sauce; vegetable oil; onion, sliced, for garnish; oregano, for garnish; radish, sliced, for garnish; chile powder, for garnish; Romaine lettuce, chopped, for garnish; avocado, sliced, for garnish; tostadas, for garnish

Preparation

20 mins

4h 30 mins

Low

Cook the corn kernels in water for 1.5 to 2 hours, approximately. Blend the ancho chiles, guajillo chiles, árbol chiles, garlic, onion, oregano, and salt with one cup of the soaking water from the chiles. Reserve this sauce to add to the pozole later.