Pozole Rojo (Authentic Mexican Pork & Hominy Stew)

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1. 1Step 1: Cut the stems off the guajillo and ancho chiles. Shake out the inner seeds and place the chiles in a large bowl. Cover with boiling water, ensuring they are fully submerged, and set aside to soak and rehydrate. Meanwhile, continue with the recipe.
2. 2Step 2: In a large Dutch oven or stockpot over medium-high heat, add the oil. When hot, swirl the pot to coat the bottom evenly. Working in batches to avoid overcrowding, add some pork chunks and brown until a nice sear appears, about 2-3 minutes per side. Season with salt and pepper to taste. Transfer browned pork to a clean plate or small baking sheet and repeat with remaining pork. Set the browned pork aside and reduce the heat to medium.
3. 3Step 3: Add the chopped onion to the pot. Sauté, stirring occasionally, until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
4. 4Step 4: Place the soaked chiles into a high-powered blender or food processor with 1 cup of the soaking liquid (do not discard the remaining liquid). Pulse until completely smooth. Add a splash more of the soaking liquid if the mixture is too thick, or to help clean out the blender.
5. 5Step 5: Return the browned pork to the pot with any collected juices. Add the blended chile mixture, cumin, oregano, chipotle powder (if using), bay leaves, hominy, and broth. Stir until fully combined and increase heat to medium-high to bring to a gentle boil.
6. 6Step 6: Reduce heat to medium-low and simmer for 1 ½ – 2 hours, stirring occasionally, until the pork is extra tender and pulls apart easily.
7. 7Step 7: After simmering, discard the bay leaves. Taste and adjust with more salt and pepper if desired. Ladle the pozole rojo into serving bowls and top with desired toppings such as shredded cabbage, sliced radish and jalapeños, cotija cheese, chopped avocado, lime wedges, and/or fresh chopped cilantro. Enjoy!