Pozole Rojo Red Hominy Soup

Place the dried guajillo and ancho chiles in a bowl. Cover them with hot water and let them rehydrate for 15-20 minutes until softened. Ensure they are fully submerged.

Drain the softened chiles and transfer them to a blender. Add 1 cup of fresh water, garlic cloves, half of the chopped white onion, Mexican oregano, and ground cumin. Blend until you achieve a very smooth sauce. If needed, add a little more water to help it blend.

Pass the blended chile sauce through a fine-mesh sieve into a large pot or Dutch oven, pressing down on the solids with a spoon to extract all the liquid. Discard any remaining pulp. This step ensures a smooth, refined broth.

To the strained chile sauce in the pot, add the shredded cooked pork, drained and rinsed hominy, and chicken or pork broth. Stir everything together well to combine all the flavors.

Bring the mixture to a gentle boil, then reduce the heat to low. Let the pozole simmer for at least 30 minutes, allowing the flavors to meld and deepen. Taste and adjust salt as needed. The longer it simmers, the richer it becomes.

Ladle the hot Pozole Rojo into individual bowls. Serve immediately with a generous array of traditional toppings: lime wedges, shredded cabbage, sliced radishes, diced white onion, and sliced avocado. Encourage guests to customize their bowls.