Pozole

Instructions

1. 1

   In a large pot, combine pork shoulder, pork ribs, quartered onion, 6 garlic cloves, bay leaves, and enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until meat is tender.

2. 2

   Remove meat from broth and shred when cool enough to handle. Strain broth and reserve, discarding solids. Season broth with salt to taste.

3. 3

   Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant. Place in a bowl and cover with hot water for 15 minutes to soften.

4. 4

   Char the tomatoes over an open flame or in a dry skillet until blackened in spots.

5. 5

   In a blender, combine softened chiles, charred tomatoes, 1/4 onion, 3 garlic cloves, oregano, and cumin with 1 cup of the reserved pork broth. Blend until smooth.

6. 6

   Strain the chile mixture through a fine-mesh sieve into the pot with the reserved broth.

7. 7

   Bring the broth to a boil, then reduce heat and simmer for 20 minutes. Add the shredded pork and hominy, and simmer for 10 more minutes.

8. 8

   Taste and adjust seasoning with salt as needed.

9. 9

   Serve hot in bowls with garnishes on the side: cabbage, radishes, diced onion, oregano, lime wedges, and red pepper flakes.