Pozole Rojo Red Hominy Soup

In a large pot or Dutch oven, combine the pork shoulder, 2 cups of water, 1/4 onion, 2 garlic cloves, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours or until pork is tender. Skim any foam that rises to the surface.

While the pork cooks, place the guajillo and ancho chiles in a heatproof bowl. Pour enough hot water over them to cover completely. Let soak for 20-30 minutes until softened.

Drain the softened chiles and transfer them to a blender. Add the remaining 1/4 onion, 2 garlic cloves, cumin, Mexican oregano, and 1 cup of chicken broth. Blend until very smooth. If needed, add a little more broth to achieve a pourable consistency.

Pour the chile sauce through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all liquid and discard solids. This step ensures a smooth broth.

Once the pork is tender, remove it from the pot and shred it using two forks. Discard the cooking liquid and solids. Return the shredded pork to the clean pot. Add the strained chile sauce, remaining 5 cups of chicken broth, and the drained hominy. Bring to a gentle boil.

Reduce the heat to low, cover, and simmer for at least 30 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.

Ladle the hot Pozole Rojo into bowls. Serve immediately with a variety of garnishes on the side, such as shredded cabbage, sliced radishes, diced white onion, lime wedges, and a sprinkle of dried oregano. Enjoy with warm tostadas.