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Posole originates from Nahuatl. Today we make pozole with pork, but back then would use the forbiden meat: human flesh. After their religious human sacrifices, it was eaten on special occasions. Today, Mexicans make pozole on special occasions like holidays or weddings. There is three different types of posole, a red base, a green base, and a white base. These three colors represent the Mexican flag. Today, me and my mom prepared the red pozole. It is my favorite mexican dish that my mom makes.

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5 lbs. pork
1 large onion
1 head of garlic
1 6lb. can of hominy
8 guajillo chilis
2 tablespoons of salt

For garnishing
1 head of iceberg lettuce, sliced
5 bunches of radishes, sliced
Mexican oregano to taste
Red pepper flakes to taste

Round tortilla chips or homemade tostadas

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Wash the meat and cover with water
Add the whole peeled onion
Add the whole head of garlic
Add the salt

Let cook for 1 hour

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In the blender, put the guajillo chilis in one cup of water and let them sit for 20 minutes.
After 20 minutes, blend until smooth.
Wash the hominy and let it drain

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After one hour, add the hominy to the pot.
With a strainer, strain the guajillo chilis into the pot. Discard the excess chunks
Let cook for another hour or until the meat is tender

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After about an hour or until the meat is tender. The pozole is done.
Shred the meat and set aside.
About your broth with hominy, then add your meat.
Garnish with lettuce, radishes, onion, and lime.
If you like extra spice, add red pepper flakes or oregano.