Traditional Pozole Rojo with Pork

Cooking the Pork

1. Place the pork shoulder, one halved onion, and 4 garlic cloves in a large pot or Dutch oven. Add 8 cups of water or chicken broth and 1 teaspoon of salt.
2. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender and easily shreds with a fork.
3. Once cooked, remove the pork from the pot and shred it using two forks. Strain the cooking liquid and reserve it. Discard the cooked onion and garlic.

Preparing the Chile Sauce

1. While the pork cooks, toast the guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes per side, until fragrant. Be careful not to burn them.
2. Transfer the toasted chilies to a bowl and cover them with hot water. Let them rehydrate for 20-30 minutes until softened.
3. Drain the chilies and place them in a blender with the remaining 2 garlic cloves, the other half of the raw onion, Mexican oregano, cumin, and 1 cup of the reserved pork broth. Blend until smooth.
4. Strain the chile sauce through a fine-mesh sieve into a clean bowl to ensure a smooth consistency, pressing down on the solids.

Assembling the Pozole

1. In the same large pot, add the shredded pork, the strained chile sauce, the drained hominy, and the remaining reserved pork broth (approximately 4-5 cups, or more if needed to cover ingredients).
2. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld. Taste and adjust salt as needed.

Serving

1. Serve the Pozole Rojo hot, garnished with desired toppings such as shredded cabbage, diced onion, sliced radishes, avocado, and a squeeze of fresh lime juice. Serve with tostadas on the side.