Pork Pozole

Instructions

1. Prepare the chilies
   Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2-3 minutes, turning occasionally until they become fragrant. Transfer to a bowl, cover with hot water, and let soak for 20-30 minutes until soft.
2. Brown the pork
   Season pork cubes with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the pork on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate.
3. Sauté aromatics
   In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Return the browned pork to the pot along with any accumulated juices.
4. Make the chile sauce
   Drain the soaked chilies and place them in a blender with 1 cup of chicken broth. Blend until smooth, then strain the mixture through a fine-mesh sieve into the pot with the pork, pressing on solids to extract all the flavor.
5. Simmer the stew
   Add the remaining chicken broth, dried oregano, cumin, and bay leaves to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour and 30 minutes, or until the pork is very tender.
6. Add hominy
   Add the drained and rinsed hominy to the pot. Continue to simmer uncovered for another 30 minutes, allowing the stew to thicken slightly and the flavors to meld together. Season with additional salt and pepper to taste.
7. Prepare garnishes
   While the pozole finishes cooking, prepare the garnishes. Shred the cabbage, slice the radishes, dice the avocado, chop the cilantro, and cut limes into wedges. Arrange all garnishes on a platter for serving.
8. Serve
   Remove bay leaves from the pozole. Ladle the hot stew into large bowls and allow each person to add their desired garnishes. Serve with tostadas on the side for a traditional Mexican meal experience.