Instructions: For Pozole Rojo: 1. Place large pot half full of water over a medium flame. Add all 10 lbs. of Pork Meat and 5 Bay Laurel leaves (make sure pork is submerged in water). You will let this sit for about 3 hours and stir the pot about every 20 min. 2. Before the 3 hours are up you will open the bags of Chile Colorado and cut open to remove some or all the seeds depending on your preference and cut off the head of the chile. Once the seeds and head have been removed you place them into a blender with hot water and blend until it has turned into a liquid. You will repeat this if all chile do not fit all at once. 3. Next after you have blended all the chile you will then pour it into the pot with the pork and bay laurel.
2. Next, get the 1 bag of radishes and dice those into little square or rectangles.
4. Then you will open the cans of Bush’s White Hominy Maiz and pour those into the pot as well.
3. Finally, get the 1 bag of limes and dice those into smaller pieces. You will place all these onto a serving dish and add them to the pozole if needed.
5. Finally, add the 2 tbsp of Knorr Savue
Toppings: 1. When the 3 hours are about to be up, you will get the 1 head of cabbage and slice it into fine thin pieces.
