1 In some cases, you might be able to tie the vent from a toilet to a sink or shower vent instead of running it all the way to main vent stack.
Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered. While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.
Mexico On My Plate: Red Pozole and... Mexico On My Plate: Red Pozole and Itâs History. Nancy Lopez-McHugh reveals her motherâs secret recipe for red pozole. Pozole is a hearty Mexican stew traditionally made with pork, hominy and has either a red or green color depending on the chiles used for the soup base. Other variations also exist using chicken, beef, seafood, beans and thereâs even a white pozole.