Mexican Pozole

Instructions

1. Prepare the meat
   Season pork cubes generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the pork in batches, about 3-4 minutes per side until golden brown. Transfer browned meat to a plate.
2. Create the chile sauce
   Toast the dried chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, turning occasionally to prevent burning. Place toasted chilies in a bowl, cover with hot water, and let soak for 20 minutes until soft. Transfer softened chilies to a blender with 1 cup of the soaking liquid, garlic, half the chopped onion, cumin, and a pinch of salt. Blend until completely smooth.
3. Cook the broth
   Return the browned pork to the pot and add chicken broth, bay leaves, and the remaining chopped onion. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour until the pork is starting to become tender.
4. Add the chile sauce
   Strain the chile sauce through a fine-mesh sieve into the pot with the pork, pressing with a spoon to extract all the flavor. Add oregano and stir to combine. Continue simmering for another 30 minutes.
5. Incorporate the hominy
   Add the drained and rinsed hominy to the pot. Continue cooking for another 30-45 minutes until the pork is very tender and flavors have melded. Taste and adjust seasoning with salt and pepper as needed.
6. Prepare garnishes
   While the pozole finishes cooking, prepare all garnishes. Shred cabbage, slice radishes, dice avocado, chop cilantro, slice jalapeños, and cut limes into wedges. Arrange all garnishes on a serving platter.
7. Serve the pozole
   Remove bay leaves from the pozole. Ladle the hot soup into large bowls, ensuring each serving has a good amount of pork and hominy. Allow guests to garnish their own bowls with their preferred toppings.