Pozole Rojo

• 2 lb pork shoulder (cut into large pieces)
• 3 cup canned hominy (drained)
• 5 dried guajillo chiles (stemmed, seeded)
• 1 dried ancho chile (stemmed, seeded)
• 1 onion (quartered)
• 5 clove garlic
• 6 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano (Mexican oregano if possible)
• 1 cup shredded cabbage, radishes, lime, dried oregano (for garnish)

How to Make It

1. 1

   Simmer pork with onion, garlic, and broth until very tender, about 1 hour. Shred.

2. 2

   Toast dried chiles 30 seconds per side. Soak in hot water 20 minutes.

3. 3

   Blend soaked chiles with some broth, cumin, and oregano until smooth.

4. 4

   Fry chile puree in oil in the pot for 5 minutes.

5. 5

   Add shredded pork, remaining broth, and hominy. Simmer 20 minutes.

6. 6

   Serve in large bowls with shredded cabbage, sliced radishes, dried oregano, lime, and tostadas.