Ingredients:

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

½ onion

1 tsp chicken bouillon

COOKING INSTRUCTIONS:

1. 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.

1. Add corn for pozole and sauce to the pot with the meat, bring it to a boil, taste and simmer for 10 min.
2. Serve and add your favorite garnishes (shredded cabbage or lettuce, chopped onion, chopped radish, oregano, lime, chili powder or chopped dried chiles, etc.

1. Serve and enjoy with El Ranchero’s tortilla chips or tostadas.