Pork Posole Rojo

Ingredients

• 2 lb pork shoulder (boneless)
• 6 dried guajillo chiles
• 3 dried ancho chiles
• 6 garlic cloves
• 1 white onion
• 25 oz canned hominy (large)
• 6 cup chicken broth
• 1 tsp oregano (Mexican)
• ½ tsp cumin
• 2 bay leaf
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp vegetable oil
• 2 lime (optional)
• 4 radishes (optional)
• 2 cup cabbage (shredded) (optional)
• ¼ cup cilantro (optional)
• 1 avocado (optional)

Steps

1. Cut pork shoulder into 1-2 inch cubes. Season generously with salt and pepper.
2. Sear pork in a large pot or Dutch oven with vegetable oil over medium-high heat until browned on all sides. Remove pork and set aside.
3. Remove stems and seeds from dried chiles. Toast chiles in the same pot for 1-2 minutes until fragrant. Add 2 cups of chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes until softened. Blend chiles with 2 cloves garlic and a quarter of the onion until smooth, adding a little more broth if needed. Strain the chili sauce through a fine-mesh sieve into a bowl, pressing on solids to extract liquid.
4. Return pork to the pot. Add remaining chicken broth, bay leaves, remaining onion (chopped), remaining garlic (minced), Mexican oregano, and cumin. Pour in the strained chili sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until pork is very tender and easily shreds.
5. Drain and rinse the canned hominy. Add hominy to the pot and simmer for another 30 minutes, uncovered, allowing flavors to meld and the broth to thicken slightly. Taste and adjust seasoning.
6. Remove bay leaves. Shred the pork directly in the pot using two forks.
7. Ladle posole into bowls. Serve hot with optional garnishes such as lime wedges, sliced radishes, shredded cabbage, chopped cilantro, and diced avocado.