16 OZ La Guadalupana Corn for Pozole
3 pounds boneless pork shoulder butt roast or beef, cubed
1 ½ tsp salt
4 ancho chiles (dried poblano peppers)
3 guajillo chiles
4 garlic cloves
1 tsp chicken bouillon
- In medium pot, cook meat in water with 2 cloves of garlic, 1 ½ tsp of salt, and ½ onion; cook until meat is tender.
While the meat is cooking, prepares the red chile sauce: take 4 ancho chiles and 3 guajillo chiles (remove the stems and seeds), fry the lightly in oil and simmer in hot water for ½ hour; put in blender with 2 cloves of garlic, 1 tsp of chicken bouillon; add 1 ½ cup of water, blend and strain the chile base.
- Add corn for pozole and sauce to the pot with the meat, bring it to a boil, taste and simmer for 10 min.
- Serve and add your favorite garnishes (shredded cabbage or lettuce, chopped onion, chopped radish, oregano, lime, chili powder or chopped dried chiles, etc.
- Serve and enjoy with El Ranchero’s tortilla chips or tostadas.