Pozole Rojo with Pork, Hominy and Dried Chiles

What you need

• 1 kg (2 lb) boneless pork shoulder, cut into 4 cm (1 1/2 in) cubes
• 2 white onions, 1 halved, 1 finely chopped for serving
• 6 garlic cloves
• 2 leaves bay leaves
• 2 tsp salt, plus more to taste
• 2 l (8 cups) water
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 tsp dried Mexican oregano
• 800 g (two 14 oz cans) white hominy, drained and rinsed
• 150 g (2 cups) green cabbage, finely shredded, for serving
• 6 radishes, thinly sliced, for serving
• 2 limes, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Put the pork, the halved onion, 4 of the garlic cloves, the bay leaves, the salt and the water in a large pot. Bring to a boil and skim off the foam.

2. 2

   Lower the heat, partly cover and simmer for 1 hour.

3. 3

   Meanwhile, slit the guajillo and ancho chiles open and toast them in a dry skillet over medium heat until fragrant, 20-30 seconds per side. Do not let them blacken.

4. 4

   Cover the chiles with hot water and soak until soft, about 20 min.

5. 5

   Blend the chiles with 250 ml (1 cup) of the soaking water, the remaining 2 garlic cloves and 1 tsp of the oregano until smooth. Press the puree through a sieve into a bowl.

6. 6

   Fish the cooked onion half and the bay leaves out of the pot. Stir in the chile puree and the hominy.

7. 7

   Simmer, partly covered, until the pork is tender and the soup is deep red and slightly thickened, about 45 min. Add a little water if it turns too thick.

8. 8

   Taste and add salt if needed.

9. 9

   Ladle into bowls. Top with the cabbage, radishes and chopped onion, crumble the rest of the oregano over each bowl and serve with the lime wedges.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.