Step by step

Method

4 steps

1. 1

   Put 2 lb boneless pork shoulder (1½-inch pieces), 8 cups low-sodium chicken broth, ½ white onion, 2 garlic cloves, 2 bay leaves, and 2 teaspoons kosher salt in a large pot. Bring to a gentle simmer (not a hard boil) and cook about 75 minutes until the pork is tender enough to shred with a fork — skim foam early if it collects.

2. 2

   Meanwhile, stem and seed 4 dried guajillo and 2 dried ancho chiles. Cover with hot water 15 minutes until soft and pliable. Blend the chiles with 2 remaining garlic cloves and 1 cup of the soaking water until smooth and deep red. Strain through a fine mesh if you want a silkier broth.

3. 3

   Fish out the onion half and bay leaves. Stir the chile sauce, 2 cans (25 oz each) drained hominy, and 1 teaspoon dried Mexican oregano into the pot. Simmer 25 minutes so the pork, chile, and hominy get friendly — the broth should taste rich and chile-forward, not watery.

4. 4

   Taste for salt. Ladle into bowls and load up with shredded cabbage, sliced radishes, chopped onion, oregano, and plenty of lime. You want red chile pozole with tender pork, chewy hominy, and a deep chile broth — not bland pork soup or garnish-free bowls.