Pozole' Rojo, Mexican Style

In Zihuatenajo, Mexico there is a restaurant downtown called Tamale Anys that is always busy with both gringos and mexicans.   Their Pozole is so good that I was inspired to recreate it!

This is my version of an easy, quick red Pozole that is delicious and even better if prepared a day ahead.

Be sure and include the sides, that's what makes it fresh and special!

To start make an easy and rich Ancho Chile Sauce any remaining sauce can be used for eggs or tacos etc later.

Break open and shake out most of the seeds from 4-6 large, dried Ancho Chilies
Break into pieces in a small bowl
Pour 1 to 2 cups boiling water over them
Cover the bowl with a small plate to soften and steam, about 15 minutes

Place the Ancho Chilies and some of the soaking water in a food processor or blender

Add 

2-3 Tablespoons oil (I use olive oil)

a Tablespoon of the chopped garlic

1/2 teaspoon sea salt, to taste

a pinch of sugar

Mix well eventually adding all the water

Adjust salt and sugar for taste, and return to the same bowl

Meanwhile In a med-large, heavy pot melt and brown on med-high heat

3-4 Tbs butter

Add and brown very well

1 lb Pork chops or Chicken breasts

Remove meat and set aside to cool

Meanwhile add to pot
and cook on med-high or high heat
1 large onion, very, finely chopped
cooking until very dark brown, slightly blackening

peel and chop
1 head of chopped garlic, leave aside for the moment

Add the remaining garlic to onions in pan, lower heat
cook for a few minutes
Add
Half the Ancho Chile Sauce 
1 large can of Hominy
6-8 cups of chicken broth or water with chicken powder seasoning
Slice the meat, thin, add to pot to finish cooking

Heat to boiling, turn down and cook for about 20 or more minutes on low
Adjust taste by adding more Ancho Chilli Sauce, Salt or chicken seasoning powder

Serve with a selection of traditional sides:

Freshly minced onion
Fresh slices of red radish
Fresh sliced avocado
Fresh jalepenos or other hot peppers
Ground Cumin
Ground or Fresh Mexican Oregano
Fresh sliced cabbage or lettuce
Grated Monterey jack cheese (not traditional)

Note:
Use any remaining Ancho Chilli Sauce for Huevos Rojo (eggs with red sauce) adjust it's thickness with water. 

Or Huevos Rancheros by adding 1 pureed or chopped tomato to the sauce.  Adjust salt to taste for any changes made.

This is also a base for the desirable and hard to find good Mole Sauce, add cocoa powder and...