It's officially Pozole season

Its officially pozole season 😮‍💨🌶️🫜🧅Using different cuts or combinations of beef and beef bones makes the best pozole. I used a combination of beef shank, beef neck bones, and chuck short ribs. The different cuts give you tender beef while the bones make the broth extra rich and flavorful. 🙌🏽 Ingredients: 5 lb beef total, combination of beef shank, beef neck bones & chuck short ribs 1 onion 1 whole head garlic 2 bay leaves 2 tbsp salt Hominy (110oz large can) Red Sauce: 10 guajillo chiles 2 ancho chiles 6 garlic cloves 1 tsp cumin seeds 1 tsp oregano 1/2 tsp black pepper 1 tbsp salt 1 tbsp bouillon, optional 2 cups liquid for blending Instructions: 1. Start by washing the beef. This step is optional, but I like to soak mine in water for about 20–30 minutes to remove excess blood. 2. Add the beef to a large pot, cover with water and bring to a simmer. Skim off any scum that rises to the top. Add the onion, whole head of garlic, bay leaves and 2 tablespoons of salt. Cover and simmer for 1 hour. 3. After the first hour, add the hominy. I like adding it at this point because I prefer my hominy to simmer for at least an hour so it really takes on the flavor of the broth. 4. Clean and deseed the dried chiles, then cover them with hot water and let them rehydrate for 15–20 minutes. I usually use this time to prep all my toppings. 5. Blend the softened chiles with the garlic, cumin, oregano, pepper, salt, optional bouillon and 2 cups of liquid until completely smooth. 6. Pour the red chile sauce into the pozole and continue simmering until the beef is fall-apart tender and the broth is rich and flavorful, about 2 to 2 1/2 hours total cooking time. 7/ Serve with your favorite pozole toppings. 🫜 🧅 🌿 🥬 🌶️ #pozole #pozolerojo #recetasfaciles #soupseason #dinner