Classic Pozole Rojo

Ingredients

• 2 lbs Pork shoulder, cut into 1-inch cubes
• 30 oz White hominy, drained and rinsed
• 4 pieces Dried guajillo chiles, stemmed and seeded
• 2 pieces Dried ancho chiles, stemmed and seeded
• 4 pieces Garlic cloves
• 1 large White onion, chopped
• 1 tsp Dried oregano
• 8 cups Chicken broth
• 1 tsp Salt
• 1 set Radishes, shredded cabbage, and lime wedges for garnish(optional)

Instructions

1. 1

   In a large pot, add the pork, half of the onion, 2 garlic cloves, and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam.

2. 2

   While the pork simmers, toast the dried chiles in a skillet over medium heat for 2 minutes until fragrant. Soak them in hot water for 15 minutes until soft.

3. 3

   Blend the soaked chiles with the remaining 2 garlic cloves and a splash of the soaking liquid until smooth. Strain the sauce through a fine-mesh sieve.

4. 4

   Add the chile sauce, hominy, and oregano to the pot with the pork.

5. 5

   Simmer for another 60 to 90 minutes until the pork is tender and the hominy kernels have 'bloomed' or softened.

6. 6

   Season with salt to taste. Serve hot in bowls, topped with shredded cabbage, sliced radishes, and a squeeze of lime.