Traditional Mexican Pozole Rojo (Pork & Hominy Stew)

Instructions

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   Step 1: Prepare the pork and broth. Rinse the pork shoulder pieces and ribs under cold water and pat dry. Place them in a large stockpot along with 12 cups of water, the halved onion, 6 crushed garlic cloves, bay leaves, peppercorns, and 2 teaspoons of salt.
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   Step 2: Simmer the pork. Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 10–15 minutes. Partially cover and simmer for 1.5–2 hours, or until the pork is very tender and pulls apart easily.
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   Step 3: Soften the dried chiles. While the pork cooks, heat a dry skillet over medium heat. Lightly toast the guajillo, ancho, and pasilla chiles for 10–20 seconds per side until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water. Soak for 15–20 minutes until very soft.
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   Step 4: Shred the pork. Once the pork is tender, use tongs to remove the meat and bones to a large bowl or cutting board. Let cool slightly, then discard bones and excess fat. Shred the meat into bite-sized pieces. Strain the broth if desired to remove onion, garlic, and bay leaves, then return the clear broth to the pot.
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   Step 5: Add hominy to the broth. Drain and rinse the canned hominy. Add the hominy to the pot of broth and bring back to a gentle simmer over medium heat.
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   Step 6: Make the chile sauce. Drain the soaked chiles (reserve a little soaking liquid if needed). In a blender, add the softened chiles, 3 garlic cloves, 1/2 chopped onion, oregano, cumin, smoked paprika (if using), and 1–2 cups of the hot pork broth. Blend on high until completely smooth, adding a bit of soaking liquid or more broth if needed to achieve a thick, pourable sauce.
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   Step 7: Fry the chile sauce. In a medium saucepan, heat 1–2 tablespoons of vegetable oil or lard over medium heat. Carefully pour the blended chile mixture through a fine-mesh strainer into the pan, pressing with a spoon to extract as much liquid as possible. Discard the solids. Cook the sauce, stirring frequently, for 5–7 minutes until it darkens slightly and thickens. Taste and add 1/2 teaspoon sugar if it tastes bitter, plus salt to taste.
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   Step 8: Combine sauce, broth, and pork. Pour the cooked chile sauce into the pot with the hominy and broth, stirring well to combine. Add the shredded pork back into the pot. Bring to a gentle simmer and cook for another 20–30 minutes so the flavors meld. Adjust the consistency with more water or broth if it’s too thick.
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   Step 9: Season and adjust. Taste the pozole and adjust seasoning with more salt as needed. The broth should be well-seasoned, savory, and slightly tangy from the chiles.
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    Step 10: Prepare toppings. While the pozole simmers, prepare the garnishes: finely shred the cabbage or lettuce, dice the onion, slice the radishes, chop the cilantro, and cut limes into wedges. Slice or dice the avocados just before serving to prevent browning.
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    Step 11: Serve the pozole. Ladle hot pozole into deep bowls, making sure each serving has plenty of broth, pork, and hominy. Let everyone top their bowls with cabbage or lettuce, onion, radishes, cilantro, avocado, a pinch of dried oregano, chile flakes, and a generous squeeze of lime. Serve with tostadas or tortilla chips on the side.