Garnish

• Thinly sliced cabbage
• Thinly sliced fresh jalapeño
• Fresh cilantro
• Sliced radishes
• Sliced avocado
• Sliced green onions

Pozole Rojo

• 2.5 lbs. Smithfield® Prime Boneless Pork Shoulder Picnic Roast, fat removed and cut into 3/4-inch cubes
• 1 lb. Smithfield® Bacon, diced
• 1 lb. Spanish chorizo
• 1 large white onion, diced
• 3 cloves garlic, chopped
• 1/2 cup canned guajillo chile paste (may substitute guajillo chile cooking sauce)
• 1/4 cup dry white wine
• 8 cups pork or chicken stock
• 1/4 habanero chile
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 (29-oz.) cans hominy, drained

1.Sauté pork in large stockpot over medium-high heat until lightly browned; remove from pot.  Add bacon and chorizo to stockpot and cook until fat has rendered and meat is crispy; remove from pot.

2.Carefully remove all but 1 tablespoon fat from stockpot.  Add onion and garlic; cook over medium heat until softened but not brown.  Add chile paste; cook 3 minutes.  Add wine to deglaze pan, scraping up all the bits from the bottom of the pan.  Continue cooking until wine is reduced by 3/4.

3.Add chicken stock, browned pork cubes, bacon and chorizo to pot; bring to a boil over medium-high heat.  Reduce heat, cover and simmer until pork is very tender, about 3 hours.  Season with salt and pepper.

4.Stir in hominy; cook over low heat for 20 minutes.

5.Ladle pozole in bowls.  Garnish with cabbage, jalapeño, cilantro, radishes, avocado, and green onion.