Mexican Pozole Rojo with Pork

Ingredients

• 3 pounds pork shoulder, cut into chunks
• 2 tablespoons vegetable oil
• 8 cups chicken stock
• 2 cans hominy, drained and rinsed
• 1 large white onion, quartered
• 5 cloves garlic, peeled
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground

• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 cups water, boiling
• 1 teaspoon cumin, ground
• 1 teaspoon sugar

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

Method

1. 01
   In a large pot, heat the vegetable oil over medium-high heat. Add the pork shoulder chunks and sear until browned on all sides.
2. 02
   Add the chicken stock, onion, garlic, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the pork is tender.
3. 03
   While the pork is cooking, prepare the red chile sauce. Place the guajillo and ancho chiles in a bowl and cover with boiling water. Let them soak for 20 minutes until softened.
4. 04
   Transfer the soaked chiles to a blender, adding the cumin, sugar, and 2 cups of the soaking water. Blend until smooth.
5. 05
   Strain the chile sauce through a fine mesh sieve into the pot with the pork. Stir to combine and continue to simmer for another 30 minutes.
6. 06
   Add the drained hominy to the pot and simmer for an additional 30 minutes to allow flavors to meld.
7. 07
   Taste and adjust seasoning with more salt and pepper if necessary.
8. 08
   Serve the pozole hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, and lime wedges on the side.