Classic Mexican Pozole Rojo with Pork

In a large heavy‑bottomed pot, combine the pork shoulder, onion, garlic, and broth. Bring to a gentle simmer over medium‑low heat.

Partially cover and cook for about 2 hours, skimming the surface occasionally, until the pork is fork‑tender and easily pulls apart.

Meanwhile, heat a dry skillet over medium heat. Toast the ancho and guajillo chiles for 30–60 seconds per side, just until fragrant. Do not let them burn.

Transfer the toasted chiles to a bowl, cover with warm water, and soak for about 15 minutes, until fully softened.

Blend the softened chiles with a small amount of the soaking liquid until completely smooth, creating a deep red chile puree.

Remove the cooked pork from the pot and shred it using two forks. Discard excess fat if desired.

Return the shredded pork to the pot and stir in the hominy, ground cumin, and chile puree until well combined.

Simmer uncovered for about 30 minutes, allowing the flavors to meld and the broth to deepen in color. Season generously with salt and black pepper to taste.

Serve the pozole hot, letting each guest garnish with radishes, cabbage, avocado, fresh lime juice, cilantro, and crunchy tostadas.