Traditional Mexican Pozole Rojo

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks
• 1 lb pork ribs
• 1 large white onion, quartered
• 6 garlic cloves
• 2 bay leaves
• 2 tsp salt
• 6 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 2 dried chipotle chiles, stemmed and seeded
• 3 Roma tomatoes
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 cans (29 oz each) white hominy, drained and rinsed
• Salt and black pepper to taste
• 1 small cabbage, thinly sliced
• 4 radishes, thinly sliced
• 1/2 white onion, finely diced
• 2 limes, cut into wedges
• Dried oregano for serving
• Red pepper flakes for serving

Instructions

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. Reduce heat to medium-low, skim foam, and simmer covered for 1.5 hours until pork is tender.
3. Remove pork and strain broth, reserving 8 cups. Shred pork when cool enough to handle, discarding bones and excess fat.
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. Char tomatoes and remaining 3 garlic cloves in the same skillet until blackened in spots.
6. Drain chiles and blend with charred tomatoes, garlic, oregano, cumin, and 1 cup reserved broth until smooth. Strain mixture.
7. Heat chile mixture in the large pot over medium heat for 10 minutes, stirring frequently.
8. Add reserved broth, shredded pork, and hominy. Simmer for 30 minutes, seasoning with salt and pepper.
9. Serve hot in bowls with garnishes on the side: sliced cabbage, radishes, diced onion, lime wedges, oregano, and red pepper flakes.