Pozole Rojo

Ingredients

• 3 lb boneless pork shoulder, in large chunks
• 1 large white onion, halved
• 6 cloves garlic
• 2 bay leaves
• 5 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 cans hominy, drained and rinsed
• Salt to taste
• 1/2 small cabbage, shredded
• 6 radishes, thinly sliced
• 2 limes, cut into wedges

Method

1. Cover the pork with water in a large pot with half the onion, the garlic and bay leaves. Simmer gently, skimming the foam, until the meat pulls apart and reads about 200°F, 2 to 2 1/2 hours.
2. Lift the pork out, shred it, and strain the broth — keep all of it.
3. Toast the chiles briefly in a dry pan, soak them in hot water 15 minutes, then blend with the remaining onion, oregano, cumin and a cup of the broth until smooth.
4. Push the chile purée through a sieve into the pot. Straining is what separates a silky broth from a gritty one.
5. Add the hominy and shredded pork, simmer 30 minutes, and season generously with salt.
6. Serve with cabbage, radish and lime on the table so each bowl is finished to taste.

Notes