Red Pozole (Pozole Rojo) — Hominy and Pork Chile Stew

• 1.3 kgboneless pork shoulder (cut into 5 cm chunks)
• 700 gpork neck bones (for body and flavor)
• 3 lwater
• 1white onion (peeled and halved)
• 6 clovegarlic (peeled)
• 2 leafbay leaves
• 2 tspMexican oregano
• 18 gkosher salt
• 2 cancanned white hominy (794 g each, drained and rinsed)
• 8dried guajillo chiles (stemmed, seeded, and wiped clean)
• 3dried ancho chiles (stemmed, seeded, and wiped clean)
• 2dried chiles de arbol (stemmed for mild heat)
• 1 tspcumin seeds
• 500 mlhot pork broth (taken from the pot after simmering)
• 1 tbspapple cider vinegar
• 2 tbsplard
• 300 ggreen cabbage (finely shredded)
• 8radishes (thinly sliced)
• 4limes (cut into wedges)
• 12tostadas
• 1 tspground chile piquin

Instructions

1. 1

   Place the pork shoulder, pork neck bones, water, halved onion, 6 garlic cloves, bay leaves, 2 tsp Mexican oregano, and 18 g kosher salt in a large heavy pot. Bring to a gentle boil over medium-high heat, then immediately reduce the heat so the broth simmers steadily rather than rolling hard.

2. 2

   Skim off the gray foam from the surface for the first 15 minutes of simmering. Partially cover the pot and cook for 90 minutes, adding up to 500 ml hot water only if the meat is no longer submerged.

3. 3

   While the pork cooks, heat a dry skillet over medium heat and toast the guajillo, ancho, and chiles de arbol for 10 to 15 seconds per side. Do not let the chiles blacken, because burnt chile skins make the pozole bitter.

4. 4

   Transfer the toasted chiles to a bowl and cover them with 750 ml very hot water. Soak for 20 minutes, then drain and discard the soaking water to keep the sauce clean-tasting and balanced.

5. 5

   Blend the softened chiles with 3 garlic cloves, chopped half onion, cumin seeds, 1 tsp Mexican oregano, 500 ml hot pork broth, and apple cider vinegar until completely smooth. Pass the sauce through a fine-mesh sieve, pressing firmly with a spoon so the skins stay behind and the chile puree is silky.

6. 6

   Heat the lard in a saucepan over medium heat, then add the strained chile sauce carefully because it may splatter. Fry the sauce for 8 minutes, stirring often, until it darkens slightly, smells rounded and roasted, and loses its raw chile edge.

7. 7

   After the pork has simmered for 90 minutes, remove and discard the onion, garlic, and bay leaves from the broth. Stir in the drained hominy and fried red chile sauce, then simmer uncovered for 45 to 55 minutes until the pork is fork-tender and the hominy tastes fully seasoned.

8. 8

   Remove the neck bones, pull off any tender meat, and return that meat to the pot while discarding the bones. Check the final seasoning and add 2 g additional kosher salt if the broth tastes flat.

9. 9

   Ladle the pozole into deep bowls with plenty of pork, hominy, and red broth in each serving. Serve immediately with cabbage, radishes, diced onion, lime wedges, Mexican oregano, tostadas, and ground chile piquin so everyone can garnish their bowl.