Mexican Pozole Rojo

Instructions

1. Prepare the pork
   In a large pot, combine the pork chunks, half the onion, 4 whole garlic cloves, bay leaves, 1 teaspoon of oregano, and chicken broth. Bring to a boil, then reduce heat to maintain a simmer. Cover partially and cook for about 1.5 hours, until the pork is very tender.
2. Prepare the chile sauce
   While the meat is cooking, place the dried guajillo and ancho chiles in a medium bowl and cover with boiling water. Let them soak for 30 minutes until softened. Drain the chiles, reserving 1 cup of the soaking liquid. Place the softened chiles, minced garlic, remaining onion, cumin, and remaining oregano in a blender with the reserved soaking liquid. Blend until completely smooth.
3. Strain the chile sauce
   Pour the chile sauce through a fine mesh strainer into a bowl, using a spatula to push it through, discarding any solids. This creates a smooth, velvety sauce that will give the pozole its characteristic texture and flavor.
4. Shred the pork
   Once the pork is tender, remove it from the broth and let it cool slightly. Shred the meat into bite-sized pieces using two forks. Strain the cooking broth, discarding the solids, and return the broth to the pot.
5. Combine and simmer
   Return the shredded pork to the pot with the broth. Add the drained hominy and the strained chile sauce. Stir well and bring to a simmer. Cook uncovered for 30 minutes, allowing the flavors to blend together. Season with salt and pepper to taste.
6. Prepare garnishes
   While the pozole simmers, prepare all the garnishes. Shred the cabbage, slice the radishes, dice the avocado, chop the cilantro, and cut the limes into wedges. Arrange each garnish in separate serving bowls.
7. Serve and garnish
   Ladle the hot pozole into large bowls and allow each person to add their preferred garnishes at the table. Traditional garnishes include shredded cabbage, sliced radishes, diced avocado, lime juice, chopped cilantro, and crispy tortilla strips.