Pozole Rojo

Instant Pot

1. Wash the guajillo chiles and ancho chiles, place them in a pot, and cover them with as hot of tap water as your tap goes. Use a small plate or bowls to weigh them down to ensure they stay submerged. Allow the chiles to soak for 20 to 30 minutes.
2. Meanwhile, place the cubed pork into the Instant Pot, add the onion, garlic, salt, bay leaves, hominy, water or broth; set aside.
3. Remove the chiles from the water and place into the canister of a high speed blender and blend for about 2 minutes, or until they're as smooth as you can get them.
4. Add the chile paste mixture to a small fine mesh strainer, and over the Instant Pot, and using a spatula to press out as much of the liquid from the pulp. Make sure to really press and work to get every drop of delicious liquid into your Instant Pot. Discard the pulp.
5. Put the lid on the Instant Pot, seal it, and set it to the Meat setting for 45 minutes. Tip - Make sure the lid is properly and fully secured or it won't cook.
6. After 45 minutes, do a Quick Release, making sure to use extreme caution when opening the steam valve and taking off the lid, covering it with a towel and wearing thick oven mitts because the steam is very hot and can burn you!
7. Remove the pork, place it on a cutting board, and shred it using two forks.
8. Return the pork back to the Instant Pot and set it to the Saute setting for 15 minutes.
9. After 15 minutes, do another Quick Release using caution, and serve as desired with the options listed above.
10. Slow Cooker
11. Wash the guajillo chiles and ancho chiles, place them in a pot, and cover them with as hot of tap water as your tap goes. Use a small plate or bowls to weigh them down to ensure they stay submerged. Allow the chiles to soak for 20 to 30 minutes.
12. Meanwhile, to a 7 to 8-quart slow cooker, place the cubed pork, onion, garlic, salt, bay leaves, hominy, water or broth; set aside.
13. Remove the chiles from the water and place into the canister of a high speed blender and blend for about 2 minutes, or until they're as smooth as you can get them.
14. Add the chile paste mixture to a small fine mesh strainer, and over the siow cooker, and using a spatula to press out as much of the liquid from the pulp. Make sure to really press and work to get every drop of delicious liquid into your slow cooker. Discard the pulp.
15. Slow cook on low for 6 to 8 hours, or until the pork is very fork-tender.
16. Remove the pork, place it on a cutting board, and shred it using two forks.
17. Return the pork back to the slow cooker, stir to incorporate, and serve as desired with the options listed above.
18. Stovetop
19. Wash the guajillo chiles and ancho chiles, place them in a pot, and cover them with as hot of tap water as your tap goes. Use a small plate or bowls to weigh them down to ensure they stay submerged. Allow the chiles to soak for 20 to 30 minutes.
20. Meanwhile, to a large Dutch oven, place the cubed pork, onion, garlic, salt, bay leaves, water or broth; set aside.
21. Remove the chiles from the water and place into the canister of a high speed blender and blend for about 2 minutes, or until they're as smooth as you can get them.
22. Add the chile paste mixture to a small fine mesh strainer, and over the Dutch oven or pot and using a spatula to press out as much of the liquid from the pulp. Make sure to really press and work to get every drop of delicious liquid into your Dutch oven or pot. Discard the pulp.
23. Cook covered over medium heat for 90 minutes, or until pork is very fork-tender.
24. Remove the pork, place it on a cutting board, and shred it using two forks.
25. Return the pork back to the Dutch oven or pot, add the hominy, stir to incorporate, and simmer covered for an additional 45 minutes.
26. Serve as desired with the options listed above.
27. Pozole mwill keep airtight in the fridge for up to 5 days (it often tastes better the second day as the flavors marry and meld) or in the freezer for up to 4 months. I recommend using smaller or indiviual-sized freezer safe food storage containers for faster thawing rather than freezing it in one big container.