Pozole Rojo

Instructions

1. Prepare the pork
   In a large pot, combine pork shoulder, quartered onion, whole garlic cloves, 1 tablespoon salt, and bay leaves. Cover with water by 2 inches. Bring to a boil, reduce heat, and simmer for about 2 hours until meat is very tender. Remove meat, strain broth, and reserve both.
2. Prepare the chile sauce
   While the pork is cooking, toast the dried chiles in a dry skillet over medium heat for about 2-3 minutes, turning frequently until they become aromatic. Be careful not to burn them. Place toasted chiles in a bowl and cover with hot water. Let soak for 30 minutes until soft.
3. Blend the sauce
   Drain the soaked chiles and place in a blender with 1 cup of the reserved pork broth, minced garlic, remaining salt, dried oregano, and cumin. Blend until completely smooth, about 2 minutes. Strain the sauce through a fine-mesh sieve to remove any remaining chile skin or seeds.
4. Shred the pork
   Once the pork has cooled slightly, shred it into bite-sized pieces, discarding any excess fat or gristle. Set the shredded pork aside.
5. Combine and simmer
   In the original pot, heat 2 tablespoons of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Pour in the strained chile sauce and cook, stirring constantly, for about 10 minutes until the sauce darkens and thickens slightly. Add the shredded pork, hominy, reserved pork broth, and chicken broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes to allow flavors to meld.
6. Season and adjust
   Taste the pozole and adjust seasoning with additional salt if needed. The broth should be rich, slightly spicy, and deeply flavorful. If it's too thick, add more broth; if too thin, simmer longer to reduce.
7. Prepare garnishes
   While the pozole simmers, prepare all the garnishes. Finely shred the cabbage, slice the radishes, dice the avocado, chop the cilantro, and cut limes into wedges. Arrange all garnishes on a serving platter.
8. Serve
   Ladle the hot pozole into large bowls. Allow guests to add their desired garnishes at the table. Traditionally, pozole is served with tostadas on the side. The lime juice adds brightness when squeezed over the top just before eating.