Pozole Rojo

Ingredients

• 3 lbs pork shoulder, cut into chunks
• 1 onion, quartered
• 6 cloves garlic
• 4 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 2 (25 oz) cans hominy, drained
• 2 bay leaves
• 1 tbsp dried oregano
• Salt, to taste
• Shredded cabbage, radishes, and lime, for serving

Instructions

1. 1Place the pork in a large pot with onion, half the garlic, and bay leaves, and cover with water.
2. 2Simmer 1 1/2 hours until pork is tender, skimming foam as needed.
3. 3Toast the dried chiles briefly, then soak in hot water 15 minutes.
4. 4Blend the softened chiles with remaining garlic and a little broth until smooth, then strain.
5. 5Stir the chile sauce and hominy into the pot and simmer 30 more minutes.
6. 6Season with oregano and salt to taste.
7. 7Serve hot topped with shredded cabbage, radishes, and lime.

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