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Preparation:
Remove seeds from chile guajillo. Place tomatoes and chile guajillo in a medium sauce pan with water. Cover and bring to a boil. Set aside to cool uncovered. (When boiling the tomatoes & Chile, they are done when the tomatoe skin starts to peel)
Cut up meat and place in large pot with water, add one whole (peeled) onion, 2 whole garlic cloves (peeled) and 2 tbsp of salt. Cover and cook until meat is tender about 2 hours over medium heat.
Place cooled chile guajillo and peeled tomatoes in a blender and add 8 saltine crackers, two fresh peeled garlic cloves and ¼ chopped onion. Fill blender no more than 2 inches from top with broth from boiling the chile guajillo and tomatoes. Blend at high speed for about 3 minutes.
After meat is cooked, remove and discard the whole onion and garlic cloves, keep on medium heat and add 1/3rd of blended mixture. (remainder of mixture may be separated into two bags and frozen). Add all hominy, 1 can tomato sauce, 3 tbsp of caldo de tomate con sabor de pollo, 3 chicken bouillon cubes and 3 tbsp oregano. Bring back to boil (add salt to taste) while boiling. Pozole is finished when boiled. |
