POZOLE ROJO

3 medium onions, chopped

12 garlic cloves, chopped

6 teaspoons ground oregano

3 teaspoons ground cumin

2 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

3  bay leaves

4 tomatoes, chopped

1 cup guajillo paste

5 qts chicken stock

6 potatoes, peeled and cut into cubes

2 qts canned hominy (1 #10 can)

Garnish:

Chopped onion in lime juice

Cubed avocado

Chopped cilantro

Chicken ranchera

Pulled pork

1. Saute chopped onions and garlic in hot oil until translucent. Add seasoning mix and bay leaves and cook for approximately 5 minutes.

2. Add tomatoes and cook until liquid has evaporated. Add guajillo paste, chicken stock and potatoes.

3. Bring liquid to a boil then lower flame. Allow to simmer for 30 minutes. Add hominy and cook for an additional 10 minutes.