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.
Chicken Pozole Rojo (based on my motherâs recipe) broth: 1 whole chicken, quartered and skinned if desired 1 medium onion, peeled enough water to cover chicken, I used about 10 cups. 1. Boil the chicken until the meat is soft and falling apart. Drain reserving the meat and broth in separate containers. In total you should have 8 cups of broth to use.