Mexican Pozole Rojo with Hominy

Ingredients

• 3 pounds pork shoulder, cut into chunks
• 2 tablespoons vegetable oil
• 1 large white onion, quartered
• 6 cloves garlic, peeled
• 8 cups water
• 2 cans hominy, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt, or to taste

• 4 whole dried guajillo chiles, stems and seeds removed
• 3 whole dried ancho chiles, stems and seeds removed
• 2 cups water

• 1 cup shredded cabbage
• 1 cup chopped cilantro
• 1 large lime, cut into wedges
• 1 cup thinly sliced radishes
• 1 cup diced white onion

Method

1. 01
   In a large pot, heat vegetable oil over medium-high heat. Add the pork shoulder chunks and brown on all sides.
2. 02
   Add the quartered onion and garlic cloves to the pot. Pour in 8 cups of water, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
3. 03
   While the pork is cooking, prepare the chili sauce. In a separate pot, boil 2 cups of water and add the guajillo and ancho chiles. Simmer for 15 minutes until chiles are soft.
4. 04
   Transfer the softened chiles and their soaking liquid to a blender. Blend until smooth, then strain the mixture through a sieve to remove any solids.
5. 05
   After 1 hour of cooking the pork, remove the onion and garlic from the pot. Add the chili sauce to the pot, along with hominy, oregano, cumin, and salt. Stir well.
6. 06
   Continue to simmer the pozole for another 30-45 minutes, until the pork is tender and flavors have melded. Adjust seasoning with more salt if needed.
7. 07
   Serve the pozole hot in bowls, topped with shredded cabbage, cilantro, lime wedges, radishes, and diced onion.