Mexican Pork Pozole Rojo

Add the pork, onion, garlic, bay leaves, and salt to a large pot. Cover with water and bring to a boil. Reduce the heat and simmer for 1.5 to 2 hours, or until the pork is tender and easily shreddable.
Remove the pork from the pot, shred or chop it, and set it aside. Reserve the broth in the pot.
Prepare the chile sauce by removing the stems and seeds from the dried chiles. Boil them for about 10 minutes, or until softened.
Blend the softened chiles with garlic, Mexican oregano, cumin, and 1 1/2 cups of the reserved pork broth until the mixture is smooth.
Strain the blended sauce into the pot of pork broth to create a silky, refined base.
Add the shredded pork and rinsed hominy to the pot. Simmer for 30 minutes to allow the flavors to deepen and come together.
Taste and adjust seasoning with salt as needed.
Serve the pozole hot and finish with your choice of toppings, such as lime, shredded cabbage, diced onion, radishes, cilantro, and a sprinkle of Mexican oregano.

Add a piece of pork trotter or pork neck bones to enrich the broth even further.
Substitute chicken for pork for a lighter but equally flavorful pozole.
Toast the dried chiles in a dry skillet before boiling to intensify their flavor.
Add a small handful of toasted pumpkin seeds blended into the chile sauce for added body.
For a spicier version, increase the amount of chile de árbol or add a chipotle pepper in adobo.

Skim any foam from the broth during the initial simmer to keep it clear and clean-tasting.
Straining the chile sauce is key to achieving a smooth, velvety broth.
If the broth reduces too much, add a bit of water or stock to maintain the stew’s consistency.
Pozole tastes even better the next day, so consider making it ahead for deeper flavor.
Serve with tostadas on the side for added crunch and texture.