Name: Pozole rojo
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 lb Boneless pork shoulder; 2 can White hominy; 6 Dried guajillo chiles; 3 Dried ancho chiles; 2 White onion; 8 cloves Garlic; 1 tbsp Mexican oregano; 1 Green cabbage; 1 bunch Radishes; 4 Limes; 1 pack Tostada shells; 2 Bay leaves; 1 tsp Ground cumin; 1 tbsp Salt

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How to cook it · about 150 minutes

Cut the pork into 2-inch chunks. Put it in a large pot with 1 onion cut in half, 4 whole garlic cloves, the bay leaves, 1 tbsp salt and 12 cups of water.
Bring to a boil over high heat, skim off the gray foam, then turn the heat to low, cover partly, and simmer for 1.5 hours until the pork is tender.
While it simmers, pull the stems and seeds out of the dried chiles. Toast them in a dry skillet over medium heat for about 20 seconds a side until they smell toasty, not burnt.
Soak the toasted chiles in 2 cups of very hot water for 20 minutes. Blend them with 1 cup of the soaking water, the other 4 garlic cloves, the oregano and the cumin until completely smooth.
Pour the chile sauce through a strainer into the pot, pressing it through with a spoon. Drain and rinse the hominy and add it. Simmer 30 minutes more and taste for salt.
While it finishes, thinly slice the cabbage, slice the radishes, dice the second onion and cut the limes into wedges.
Pull out the onion halves and bay leaves. Ladle the pozole into bowls and let everyone add cabbage, radish, onion, oregano and a squeeze of lime at the table, with tostadas on the side.

Amounts are on the list above — they change with the number of people; the steps do not.