Pozole Rojo

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1. 1Step 1: In a large pot or Dutch oven, heat 2–3 tablespoons oil on medium-high heat. Sear the pork shoulder on all sides, allowing each to develop a golden-brown crust before moving. Remove and set aside.
2. 2Step 2: Lower to medium heat, and add the onions and garlic. Sauté in the pork fat until soft and fragrant, about 5 minutes. Add in the water or broth, and stir to combine, being sure to scrape up all the good bits stuck to the bottom with a wooden spoon. Season the soaking liquid with salt and a few grinds of black pepper.
3. 3Step 3: Return the pork to the pot, along with the bay leaves. Bring mixture to a boil, then reduce to a simmer. Cook partially covered for 2–3 hours, checking the texture of the meat periodically. When it’s fork-tender, remove from the heat.
4. 4Step 4: While the pork cooks, place the dried chiles in a large bowl. Submerge in boiling water, and allow to sit, covered, for 10–15 minutes or until the chiles are soft and pliable.
5. 5Step 5: In a food processor or blender, combine the chiles, onion, garlic cumin, and oregano and puree until smooth, using a little of the chile water to loosen if it looks too thick. Season with salt and pepper to taste, and set aside.
6. 6Step 6: Using a slotted spoon or tongs, gently transfer the pork to a baking sheet. When cool enough to handle, use two forks to shred into large, bite-sized pieces. Using a strainer, remove the garlic, onion, and herbs from the cooking liquid.
7. 7Step 7: Add the chile sauce to the pot and bring to a boil over high heat. Return shredded meat to the pot and simmer for 8–10 minutes. Stir in hominy and continue to simmer until everything is heated through and has absorbed all that flavor you just built. Season to taste.
8. 8Step 8: Ladle into bowls and serve topped with sliced radishes, diced avocado, shredded cabbage, fresh cilantro, and lime wedges.