Pozole Rojo Red Hominy Soup

In a large pot, combine 1-inch pork cubes, quartered onion, 4 whole garlic cloves, bay leaves, 2 tsp salt, 6 cups chicken broth, and 2 cups water. Bring to a rapid boil, then reduce heat and simmer vigorously for 15 minutes. Concurrently, stem and seed guajillo and ancho chiles. Place them in a bowl, cover with boiling water, and let soak for 15 minutes to soften.

Remove pork from the pot; shred it with two forks and set aside. Strain the broth through a fine-mesh sieve into a clean bowl, discarding solids. Return the strained broth to the pot.

Drain the softened chiles, reserving a little soaking liquid. In a blender, combine drained chiles, roughly chopped onion, 2 minced garlic cloves, Mexican oregano, ground cumin, and 1 cup of the reserved pork broth. Blend until very smooth.

Heat 1 tbsp vegetable oil in the same pot (with strained broth). Carefully pour the blended chile sauce through a fine-mesh sieve directly into the pot, pressing solids to extract all liquid. Bring to a simmer, stirring occasionally, and cook for 10 minutes until the sauce darkens and thickens slightly.

Add the shredded pork and the drained, rinsed hominy to the simmering chile broth. Stir everything together. Bring back to a gentle simmer, taste, and adjust salt as needed. Let the pozole simmer for 10 minutes to allow all the flavors to meld.

Ladle the hot Pozole Rojo into individual bowls. Garnish generously with shredded cabbage, sliced radishes, diced white onion, fresh lime wedges, avocado slices, and crispy tostadas on the side. Enjoy this quick and flavorful Mexican classic!