Pozole Rojo

Ingredients

• •Pork shoulder
• •Hominy corn
• •Dried guajillo chiles
• •Dried ancho chiles
• •Garlic
• •Onion
• •Cabbage
• •Radishes
• •Oregano

Steps

1. 1Simmer a whole pork shoulder or a mix of pork shoulder and trotters in a large pot of water with onion and garlic, skimming off foam, until the meat is fork-tender, then remove and shred the meat, reserving the broth.
2. 2Toast dried guajillo and ancho chiles briefly in a dry pan, then soak them in hot water until softened and blend them with garlic, onion, and a little of the soaking liquid into a smooth red sauce.
3. 3Strain the chile sauce to remove any tough skins, then fry it briefly in a splash of oil to deepen its flavor before stirring it into the reserved pork broth.
4. 4Add the shredded pork back into the pot along with drained white hominy, and season with salt, oregano, and cumin.
5. 5Simmer everything together for at least 30 minutes so the hominy absorbs the chile broth and the flavors meld into a rich red stew.
6. 6Ladle the finished pozole into deep bowls while it's steaming hot.
7. 7Serve with small bowls of shredded cabbage or lettuce, sliced radishes, diced onion, dried oregano, and lime wedges so each diner can garnish their own bowl.
8. 8Crisp tostadas are traditionally served on the side for scooping and crunch.