Traditional Mexican Pozole Rojo

Instructions

1. 1

   In a large pot, combine pork shoulder, pork ribs, quartered onion, 3 garlic cloves, bay leaves, and 2 teaspoons salt. Cover with water by 2 inches and bring to a boil.

2. 2

   Reduce heat to medium-low, skim foam, and simmer covered for 1.5 hours until pork is tender.

3. 3

   Remove pork and strain broth, reserving 8 cups. Shred pork when cool enough to handle, discarding bones and excess fat.

4. 4

   Meanwhile, toast dried chiles in a dry skillet over medium heat for 2–3 minutes until fragrant. Soak in hot water for 20 minutes until softened.

5. 5

   Char tomatoes and remaining 3 garlic cloves in the same skillet until blackened in spots.

6. 6

   Drain chiles and blend with charred tomatoes, garlic, oregano, cumin, and 1 cup reserved broth until smooth. Strain mixture.

7. 7

   Heat chile mixture in the large pot over medium heat for 10 minutes, stirring frequently.

8. 8

   Add reserved broth, shredded pork, and hominy. Simmer for 30 minutes, seasoning with salt and pepper.

9. 9

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