Basically, it's a stew of smoked/shredded pork butt and hominy in a red enchilada sauce. I used a BIG (110 oz) can of hominy from Walmart becase finding dried hominy is hard, labor intensive and cost more than canned. But I made my enchilada sauce from scratch using a variety of dried bagged mild chile pods that are relatively easy to find and inexpensive. Whereas, canned enchilada sauce is getting pricey (with thanks to Uncle Ho/Joe).
Recipes for making enchilada sauce from scratch abound on the internet and they are all similar. Just take care to remove seeds and NOT to over-toast the chile pods (otherwise, the sauce will be bitter)
Another "prepared" ingredient I used was a a bottle of Tajin Chamoy Sauce; pretty mild & available through Walmart or Amazon (cheaper from Amazon: https://www.amazon.com/dp/B0942ZFQ7...348HDE9AJWY6X&=&sprefix=tajin+chamoy+sauce)
Traditionally, pozole is heavily garnished with an assortment of shredded/diced raw vegetables on top but it's also great on rice.
If you want a pic and a recipe to follow, go here: https://www.candelariadesign.com/inspiring-living-lifestyle-1/pozolerojo
Recipes for making enchilada sauce from scratch abound on the internet and they are all similar. Just take care to remove seeds and NOT to over-toast the chile pods (otherwise, the sauce will be bitter)
Another "prepared" ingredient I used was a a bottle of Tajin Chamoy Sauce; pretty mild & available through Walmart or Amazon (cheaper from Amazon: https://www.amazon.com/dp/B0942ZFQ7...348HDE9AJWY6X&=&sprefix=tajin+chamoy+sauce)
Traditionally, pozole is heavily garnished with an assortment of shredded/diced raw vegetables on top but it's also great on rice.
If you want a pic and a recipe to follow, go here: https://www.candelariadesign.com/inspiring-living-lifestyle-1/pozolerojo