pork

The first time we tried to make pozole rojo, we became way too distracted during the process, and allowed the soup to simmer almost all of its liquid away.  All that time, all those preparations, and we were basically stuck with a tragically reduced pot of braised pork in a thick red sauce.  The disappointment was all over our faces and we were steaming as much as the dutch oven resting before us. Truth be told, our first impulse was to just throw it out and head to the nearest Tex Mex eatery for a bowl made correctly. Continue Reading