So I’ve been obsessed with my pozole verde forever. And that was pretty much it for pozole for me.

But when we went to fred’s mexican, all of that changed. Because, they had a pozole that was totally up my jam. I loved it. And knew it was time to make my own roja version, highlighting the guajillo chili.

And thus, a new obsession was born.

Ingredients:

3 Tbsp evoo

1 tsp salt

1 tsp garlic powder

1 tsp paprika

1 tsp cumin

1/2 tsp oregano

1/4 tsp white pepper

4lb bone in pork shoulder

3 guajillo cdried chilis

28 oz canned fire roasted tomatoes

1 bunch green onions, rough chopped

stems from 1 bunch cilantro

1 Tbsp apple cider vinegar

1 fresh bay leaf

8 cups beef broth

1 can white hominy

avocado

cilantro leaves

shallots, minced

thinly sliced cabbage

radishes, halved and thinly sliced

Directions:

In a large dutch oven, heat evoo until shimmering over medium high heat.

Whisk together all spices.

Sprinkle spices evenly over all sides of the pork shoulder.

Brown pork on all sides, making sure to turn before burning.

Turn heat down to medium. Add dried chilis. Let cook until chili’s plump up.

Add in tomatoes, onions, cilantro stems, apple cider vin, beef broth, and bay leaf. Bring to boil.

Turn down to low heat. Let simmer for 3 1/2 hours.

Strain broth, and remove pork.

Remove bone and shred pork. Add pork and hominy to strained broth and simmer for 15 minutes.

Spoon pozole into bowls and top with avocado, cilantro, shallots, cabbage, and radishes.