Pozole Rojo

Ingredients

• 2 lb pork shoulder
• 30 oz white hominy, canned
• 5 guajillo chiles, dried
• 3 ancho chiles, dried
• 6 garlic cloves
• 1 white onion
• 1 tsp oregano, dried Mexican
• ½ tsp cumin, ground
• 2 bay leaves
• 4 cup chicken broth
• 1½ tsp salt
• ½ cup radishes, sliced (optional)
• 1 cup shredded cabbage (optional)
• 2 lime, wedges (optional)
• ¼ cup cilantro, chopped (optional)
• 1 avocado, diced (optional)

Steps

1. Cut pork shoulder into 1-2 inch cubes. Place pork in a large pot with half of the white onion, 3 garlic cloves, bay leaves, and 1 teaspoon of salt. Cover with water and bring to a boil, then reduce heat and simmer for 1.5-2 hours until pork is tender.
2. While pork simmers, remove stems and seeds from dried chiles. Place chiles in a bowl, cover with hot water, and let rehydrate for 20-30 minutes until softened. Drain, reserving some soaking liquid.
3. Blend rehydrated chiles with the remaining half onion, 3 garlic cloves, Mexican oregano, cumin, and 1/2 teaspoon salt, adding a little chile soaking liquid or chicken broth as needed to create a smooth paste.
4. Once pork is tender, remove it from the pot and shred or chop. Strain the cooking liquid and discard the solids. Return the strained broth and shredded pork to the pot.
5. Add the chile paste to the pot with the pork and broth, stirring well. Add the drained hominy and chicken broth. Bring to a simmer and cook for another 30-45 minutes, allowing flavors to meld.
6. Taste and adjust seasoning as needed. Serve hot, garnished with desired toppings like sliced radishes, shredded cabbage, lime wedges, cilantro, and diced avocado.