Pozole rojo

Ingredients11

• Pork shoulder1 kg
• Pork neck bones500 g
• Dried hominy500 g
• Dried guajillo chilies4
• Dried ancho chilies2
• Dried pasilla chilies2
• Garlic cloves4
• White onion1 medium
• Mexican oregano1 tsp
• Ground cumin1 tsp
• Saltto taste

Method

1. Rinse the dried hominy and soak it in water overnight, then drain.
2. Remove stems and seeds from the chilies, lightly toast them, soak in hot water for 20 minutes, and blend with garlic, onion, and 2 cups of the pork broth to form a smooth sauce.
3. In a large pot combine pork shoulder, neck bones, and 8 cups of water; bring to a boil, skim off foam, then simmer for about 1.5 hours until the meat is tender.
4. Add the soaked hominy and the chili sauce to the pot, stir in oregano, cumin, and salt, and simmer for another 30 minutes.
5. Remove the meat, shred it, return it to the pot, and adjust seasoning if needed.
6. Serve the pozole hot, garnished with shredded cabbage, sliced radish, avocado wedges, and lime wedges.