Pozole Rojo

Cut of the stems of the dried peppers. Place in microwave with vinegar and water. Set on high for 4 minutes. Place ingredients into a blender and liquify. Add more water if necessary.

Cut pork into 1 to 2 inch cubes. Heat lard in a heavy bottom pot or dutch oven. Brown pork and add onions.

Add blended peppers, seasonings and water to cover the pork by 2 inches. Brink to a slow boil. Reduce heat to a very low simmer and cook for 5 to 6 hrs until the pork is very tender.

Add drained hominy and cook for another hour. Add more water if needed.

Place cabbage or lettuce, cilantro and diced peppers in a bowl if desired. Pour stew on top.