Pozole Rojo

Ingredients

Dried ancho chilies

4, stems and seeds removed

Dried guajillo chilies

4, stems and seeds removed

Pork shoulder

2 pounds, cubed

Hominy

2 cans (15 ounces each), drained and rinsed

Onion

1 large, chopped

Garlic

4 cloves, minced

Cumin

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Pepper

to taste

Water

enough to cover the pork

Oil

for sautéing

Garnishes (optional)

cilantro, sliced radishes, shredded cabbage, lime wedges

Instructions

1. Start by preparing the dried chilies: remove the stems and seeds, then place them in a bowl and cover with boiling water. Let them soak for 15 minutes until softened.
2. Once softened, drain the chilies and transfer them to a blender. Add 1 cup of the soaking liquid and blend until smooth to create a rich chili paste.
3. In a large pot, heat oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant.
4. Add the cubed pork shoulder to the pot, browning it on all sides for about 5-7 minutes.
5. Stir in the chili paste, cumin, dried oregano, salt, and pepper, allowing the mixture to cook for a few minutes to meld the flavors together.
6. Pour in enough water to cover the pork. Bring it to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the pork is fork-tender.
7. After the pork is tender, add the drained and rinsed hominy to the pot. Simmer for an additional 30 minutes to let the flavors blend beautifully.
8. When ready to serve, ladle the pozole rojo into bowls and garnish with your choice of cilantro, sliced radishes, shredded cabbage, and lime wedges.