Red Pork Pozole

Ingredients

• 2 pounds Pork shoulder, cut into 1-inch cubes
• 2 cans (15 oz) White hominy, drained and rinsed
• 5 pieces Guajillo chiles, stemmed and seeded
• 3 pieces Ancho chiles, stemmed and seeded
• 6 cloves Garlic cloves
• 1 large White onion, chopped
• 1 tablespoon Dried oregano
• 8 cups Chicken or pork broth
• 2 teaspoons 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, 3 garlic cloves, and salt. Cover with the broth and bring to a boil. Reduce heat and simmer for 1 hour, skimming off any foam.

2. 2

   While 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 garlic, a cup of the soaking liquid, and a pinch of salt until completely smooth. Strain the sauce through a fine-mesh sieve.

4. 4

   Add the red chile sauce and the drained hominy to the pot with the pork.

5. 5

   Stir in the oregano and continue to simmer for another 45 to 60 minutes until the pork is fork-tender.

6. 6

   Taste and adjust seasoning with more salt if needed.

7. 7

   Serve hot in bowls and top with shredded cabbage, sliced radishes, extra oregano, and a squeeze of lime juice.