Pozole Rojo Red Hominy Soup

Place pork cubes in a large pot with 4 cups of water or broth, 3 garlic cloves, and a pinch of salt. Bring to a boil, then reduce heat and simmer, covered, until pork is tender, about 1 hour. Skim any foam that rises. Once cooked, remove pork and shred it using two forks. Reserve the cooking liquid.

While the pork cooks, rehydrate the dried guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let them soak for 20-30 minutes until soft. Drain the chiles, reserving about 1 cup of the soaking liquid.

In a blender, combine the rehydrated chiles, remaining 3 garlic cloves, chopped white onion, Mexican oregano, cumin, and 1 cup of the reserved chile soaking liquid or fresh broth. Blend until very smooth. If needed, add more liquid to achieve a pourable consistency.

Pass the blended chili sauce through a fine-mesh sieve into a clean pot, pressing with a spoon to extract all the liquid and pulp, discarding any solids. Add the reserved pork cooking liquid and the remaining 4 cups of chicken broth or water to the strained sauce. Bring to a gentle simmer.

Add the shredded pork and drained hominy to the simmering chili broth. Stir well to combine all ingredients. Continue to simmer gently for at least 20-30 minutes, allowing the flavors to meld. Taste and adjust salt as needed.

Ladle the hot Pozole Rojo into bowls. Serve immediately with a variety of garnishes on the side, such as thinly sliced radishes, shredded cabbage, finely diced white onion, and lime wedges. Offer tostadas or tortilla chips for dipping or crumbling into the soup.