Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy, pork, and a flavorful red chili broth.

Ingredients - Serves 6

Garnishes (optional) - Chopped cilantro, sliced radishes, shredded cabbage, lime wedges
Salt and pepper - To taste
Dried oregano - 1 teaspoon
Cumin - 1 teaspoon
Garlic - 4 cloves, minced
Onion - 1 large, chopped
Hominy - 2 cans (29 oz each), drained and rinsed
Pork shoulder - 1.5 lbs, cubed
Dried ancho chilies - 2
Dried guajillo chilies - 4

Remove the stems and seeds from the dried chilies. Place them in a bowl and cover with boiling water. Let them soak for 15 minutes.
In a blender, combine the soaked chilies with 1 cup of the soaking liquid. Blend until smooth to make the chili paste.
In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
Add the cubed pork shoulder to the pot and cook until browned on all sides.
Stir in the chili paste, cumin, dried oregano, salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
Add enough water to cover the pork. Bring to a boil, then reduce the heat and simmer for 2-3 hours, or until the pork is tender.
Add the drained and rinsed hominy to the pot. Simmer for an additional 30 minutes to allow the flavors to blend.
Serve the pozole rojo hot, garnished with chopped cilantro, sliced radishes, shredded cabbage, and lime wedges.