Pozole Rojo (Pork and Hominy Stew)

Ingredients

• 2 lbs pork shoulder, cubed
• 2 cans (29 oz each) hominy, drained
• 4 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 6 cloves garlic
• 2 cups shredded cabbage (for garnish)
• 1 bunch radishes, sliced (for garnish)

Instructions

1. 1

   Place the pork shoulder, half of the garlic, onion (if using), and salt in a large pot and cover with water. Bring to a boil.

2. 2

   Skim off any foam, reduce heat, cover, and simmer for about 90 minutes or until the pork is tender.

3. 3

   Remove the pork from the broth, shred or chop into bite-sized pieces, and set aside. Reserve the cooking broth.

4. 4

   Toast the dried guajillo and ancho chiles in a dry pan for a few seconds per side.

5. 5

   Soak the toasted chiles in hot water for 20 minutes until soft.

6. 6

   Blend the soaked chiles with the remaining garlic and a little soaking liquid until smooth. Strain the sauce into the pork broth.

7. 7

   Add the hominy and shredded pork back into the pot with the red broth. Simmer for another 30-45 minutes.

8. 8

   Serve hot, garnished with shredded cabbage, sliced radishes, herbs, and lime wedges.