
Here is a recipe for pozole rojo with pork, but I used chicken. The broth I made simmered for a few days as well. I like my pozole topped with chunks of avocado, micro cilantro, scallion, a little feta cheese, and a squeeze of lemon or lime. I buy my dried hominy from Rancho Gordo online, but I plan to stop by the Native Seeds Search retail store in Tucson soon.



