Pozole Rojo with Hominy and All the Garnishes

Ingredients

• 1 lb lb pork shoulder, cut into 1-inch cubes
• 6 pieces dried guajillo chiles, stemmed and seeded
• 1 whole white onion, halved
• 4 cloves garlic cloves
• 1 can (28 oz) oz hominy, drained and rinsed
• 4 cups cups chicken or pork broth
• 2 leaves bay leaves
• 1 tsp tsp ground cumin
• 1 tsp tsp dried Mexican oregano
• 1 tsp tsp salt
• 1 tbsp tbsp vegetable oil
• 1 cup cup shredded cabbage, for garnish(optional)
• 4 pieces radishes, thinly sliced, for garnish(optional)
• 2 whole limes, cut into wedges(optional)
• 1 tsp tsp dried oregano, for garnish(optional)
• 1/4 cup cup chopped cilantro, for garnish(optional)

Instructions

1. 1

   Prep all ingredients: cube the pork, stem and seed the guajillo chiles, halve the onion, peel the garlic, and drain the hominy. Slice garnish vegetables and set aside. (About 35 minutes prep.)

2. 2

   Toast the guajillo chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant, then soak in hot water for 15 minutes. Blend with garlic, 1/2 onion, cumin, and 1 cup soaking water until smooth. Strain the sauce.

3. 3

   Heat oil in a large Dutch oven over medium-high heat. Season pork with salt and brown on all sides, about 8 minutes.

4. 4

   Add the strained chile sauce to the pot and cook, stirring, for 5 minutes until darkened and fragrant.

5. 5

   Add broth, remaining onion half, bay leaves, and Mexican oregano. Bring to a boil, then reduce heat, cover, and simmer for 2 hours, skimming foam as needed.

6. 6

   Stir in the hominy and simmer uncovered for 45 more minutes until the pork is tender and the broth is deep red and slightly thickened. Season with salt to taste.

7. 7

   Ladle into bowls and serve with cabbage, radishes, lime wedges, oregano, and cilantro on the side so everyone garnishes their own bowl.