Pozole

Ingredients

• 3 lbs pork shoulder, cut into chunks
• 1 lb pork ribs
• 1 white onion, quartered
• 6 garlic cloves
• 2 bay leaves
• Salt to taste
• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried chipotle chiles, stems and seeds removed
• 3 Roma tomatoes
• 1/4 white onion
• 3 garlic cloves
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 cans (29 oz each) white hominy, drained and rinsed
• Thinly sliced cabbage for garnish
• Sliced radishes for garnish
• Diced white onion for garnish
• Dried oregano for garnish
• Lime wedges for garnish
• Red pepper flakes for garnish

Instructions

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. Remove meat from broth and shred when cool enough to handle. Strain broth and reserve, discarding solids. Season broth with salt to taste.
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. Char the tomatoes over an open flame or in a dry skillet until blackened in spots.
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. Strain the chile mixture through a fine-mesh sieve into the pot with the reserved broth.
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. Taste and adjust seasoning with salt as needed.
9. Serve hot in bowls with garnishes on the side: cabbage, radishes, diced onion, oregano, lime wedges, and red pepper flakes.