Mexican Pozole Rojo with Pork and Hominy

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 cans hominy, drained and rinsed
• 4 oz dried guajillo chiles, stems and seeds removed
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt, or to taste
• 1 tsp black pepper

• 1 cup shredded cabbage
• 1 cup chopped cilantro
• 1 cup sliced radishes
• 4 limes, cut into wedges

Method

1. 01
   In a large pot, combine the pork shoulder, chopped onion, minced garlic, and chicken broth. Bring to a boil over medium-high heat.
2. 02
   Reduce the heat to low, cover, and simmer for about 2 hours or until the pork is tender.
3. 03
   Meanwhile, place the guajillo chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
4. 04
   Drain the chiles and transfer to a blender. Add a cup of the cooking liquid from the pork and blend until smooth.
5. 05
   Strain the chile puree through a fine sieve into the pot with the pork. Discard the solids.
6. 06
   Add the hominy, oregano, cumin, salt, and black pepper to the pot. Stir well to combine.
7. 07
   Simmer uncovered for another 30 minutes, allowing the flavors to meld together.
8. 08
   Taste and adjust seasoning if necessary. Serve hot with shredded cabbage, chopped cilantro, sliced radishes, and lime wedges.