Pozole Rojo Red Hominy Soup

Season the pork pieces generously with salt and black pepper. In a large pot or Dutch oven, cover the pork with 8-10 cups of water or chicken broth, add half of the roughly chopped onion, 2 peeled garlic cloves, and the 2 bay leaves. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender and easily shreddable. Skim off any foam that rises to the surface during cooking.

While the pork is cooking, prepare your dried chiles. Place the stemmed and seeded Guajillo and Ancho chiles in a heatproof bowl. Cover them completely with hot water and let them soak for 20-30 minutes, or until they are soft and pliable. This step is crucial for developing their flavor and ensuring a smooth sauce.

Drain the rehydrated chiles, reserving about a cup of the soaking liquid. In a blender, combine the softened chiles, the remaining half of the roughly chopped onion, 3 peeled garlic cloves, Mexican oregano, and cumin powder. Add about 1 cup of the reserved chile soaking liquid or fresh water. Blend the mixture until it is completely smooth and forms a thick, vibrant red paste. Add more liquid if necessary to achieve a pourable consistency.

Once the pork is tender, carefully remove it from the pot and shred it using two forks. Set the shredded pork aside. Strain the cooking broth through a fine-mesh sieve into a clean pot, discarding the onion, garlic, and bay leaves. Return the shredded pork to the strained broth. Now, pour the blended chile sauce through a fine-mesh sieve directly into the pot with the pork and broth, pressing against the solids with a spoon to extract all the liquid. Discard any remaining chile pulp.

Add the drained and rinsed canned hominy to the pot with the pork and chile broth. Stir everything together gently to combine all the ingredients. Bring the pozole to a gentle simmer over medium-low heat. Continue to cook for another 30 minutes, allowing all the rich flavors to meld beautifully and the hominy to warm through. Taste the soup and adjust the seasoning with salt and pepper as needed.

Ladle the hot Pozole Rojo into individual bowls. Serve immediately with a generous array of fresh garnishes on the side. Offer shredded cabbage, thinly sliced radishes, finely diced white onion, and lime wedges so each person can customize their bowl to perfection. Don't forget to serve with a stack of crispy tostadas for scooping up every delicious bite.