Pozole Rojo

Ingredients

• 2 lbs Pork shoulder, cut into 1-inch cubes
• 30 oz White hominy, rinsed and drained
• 5 pieces Guajillo chilies, stemmed and seeded
• 3 pieces Ancho chilies, stemmed and seeded
• 4 cloves Garlic cloves
• 1 large White onion, chopped
• 1 tsp Dried oregano
• 8 cups Chicken or pork broth
• to taste Salt
• 1 set Shredded cabbage, radish slices, and lime wedges for garnish(optional)

Instructions

1. 1

   In a large pot, combine the pork, half of the onion, 2 garlic cloves, and enough water to cover. Bring to a boil, then simmer for 45 minutes, skimming off any foam.

2. 2

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

3. 3

   Blend the soaked chilies with the remaining garlic, a splash of soaking water, and a pinch of salt until smooth. Strain the sauce through a fine-mesh sieve.

4. 4

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

5. 5

   Simmer the soup for another 60 minutes until the pork is tender and the hominy has 'bloomed' or softened.

6. 6

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