Iñiguez Red Pozole
2 heads of garlic
1 - 2 onions, peeled
5 lbs. boneless pork butt, cut into chunks
5 or 6 plum tomatoes or tomatillos
6 ancho and/or pasilla chilies
2 15-oz. cans hominy, rinsed and drained
Knorr Suiza bouillon cubes or salt to taste
1 small head of cabbage, shredded
In a large pot, add garlic, onions, pork, and enough water to cover the meat.
Bring to a boil, reduce heat, and cook about 1 1/2 hours, until meat is tender.
Remove onions and garlic.
Squeeze out softened garlic cloves, and blend with onions, tomatoes or tomatillos, and salt to taste. Set sauce aside.