Pozole Rojo

Ingredients

• boneless pork shoulder2 lb, cut into 2-inch chunks
• white hominy2 (29 oz) cans, drained
• dried guajillo chiles5, stemmed and seeded
• dried ancho chiles2, stemmed and seeded
• white onion1, halved
• garlic6 cloves
• dried Mexican oregano1 tbsp
• ground cumin1 tsp
• bay leaves2
• green cabbage1/4 head, shredded (garnish)
• radishes6, thinly sliced (garnish)
• limes3, wedged
• tostadasfor serving

Steps

1. 1

   Simmer pork with aromatics.

   Place the pork, half the onion, 3 garlic cloves, and bay leaves in a large pot. Cover with water by 2 inches and simmer until tender, about 90 minutes.

2. 2

   Toast and soak chiles.

   Meanwhile, toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side. Soak in hot water 20 minutes.

3. 3

   Blend and strain chile puree.

   Blend the soaked chiles with the remaining onion, 3 garlic cloves, oregano, cumin, and 1 cup soaking liquid until smooth. Strain.

4. 4

   Shred pork and strain broth.

   Lift the pork from the broth and shred. Strain the broth and return to the pot.

5. 5

   Simmer broth with chile and hominy.

   Stir the chile puree into the broth and simmer 15 minutes. Add the hominy and shredded pork, simmer another 15 minutes. Salt to taste.

6. 6

   Serve with toppings and tostadas.

   Ladle into bowls. Pile on cabbage, radishes, oregano, and lime, with tostadas alongside.