Pozole Rojo (Red Hominy Pork Stew)

In a large pot, add the pork shoulder pieces and cover them with about 8 cups of water. Add garlic cloves, bay leaves, and salt. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for about 1 hour and 15 minutes, or until the pork is fork-tender. Occasionally skim off any foam or impurities from the top.

While the pork is simmering, place the dried guajillo and ancho chiles in a saucepan and cover with water. Bring to a boil, then remove from heat and let the chiles soak for about 10 minutes until soft. Transfer the softened chiles to a blender along with chopped onion, cumin, oregano, and ½ cup of soaking water. Blend until very smooth.

In a skillet, heat oil over medium heat. Pour in the chile sauce and cook for 5–6 minutes, stirring often. This step enhances the depth of flavor and reduces bitterness. Strain the sauce through a sieve if needed to remove any bits of skin or seeds, leaving a smooth sauce.

Once the pork is tender, remove the bay leaves from the pot. Pour the chile sauce into the pork broth. Add the drained hominy and stir everything together. Simmer uncovered for another 30 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt if needed.

While the stew simmers, thinly slice radishes, shred lettuce or cabbage, chop onions, and cut limes into wedges. Arrange toppings in small bowls or plates so each person can customize their pozole. Warm up tostadas or tortilla chips for serving on the side.

Ladle the pozole into bowls, making sure each serving has plenty of pork and hominy. Let everyone top their bowl with cabbage, radishes, onion, oregano, and lime to taste. Eat with a crispy tostada or chips for a crunchy contrast. This dish gets even better the next day!