Pozole Rojo Red Hominy Soup

Place pork chunks in a large pot or Dutch oven. Add 8-10 cups of water, half of the quartered onion, 4 whole garlic cloves, and bay leaves. Season generously with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender and easily shreds. Remove pork, shred it using two forks, and set aside. Strain the cooking liquid (broth) and reserve.

While the pork cooks, place the dried Guajillo, Ancho, and Chile de Árbol (if using) in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 20-30 minutes until softened. Once soft, drain the chiles, reserving about 1 cup of the soaking liquid.

In a blender, combine the rehydrated chiles, the remaining quartered onion, 2-4 minced garlic cloves (to taste), dried Mexican oregano, ground cumin, and 1/2 cup of the reserved chile soaking liquid. Blend until very smooth. If needed, add a little more soaking liquid or pork broth to achieve a smooth consistency. For a super silky sauce, pass the blended mixture through a fine-mesh sieve into a bowl, discarding any solids.

Return the shredded pork to the large pot. Add the drained and rinsed hominy. Pour in the strained chile sauce and the reserved pork broth (you should have about 6-8 cups total liquid, add chicken or pork broth if needed to reach desired consistency). Stir everything together well.

Bring the pozole to a gentle simmer over medium heat. Cook uncovered for at least 30 minutes, allowing the flavors to meld and deepen. Taste and adjust seasoning with additional salt and pepper as needed. The longer it simmers, the richer the flavor will be.

Ladle the hot Pozole Rojo into individual bowls. Serve immediately with a generous array of toppings on the side: shredded cabbage, sliced radishes, diced white onion, and lime wedges. Offer avocado, tostadas, and Mexican crema or sour cream for those who desire them. Enjoy this comforting Mexican classic!