Pozole Rojo — Guajillo-ancho hominy stew with pork

If using dried hominy, soak it overnight in cold water. The next day, drain, cover with fresh water, and simmer for 2–2.5 hours until the kernels are tender and the crown begins to open. Drain and set aside.

Place the pork shoulder and trotters in a large pot. Cover with 3 liters of cold water. Add the halved onion, 4 garlic cloves, and 1 tsp salt. Bring to a boil, skimming the gray foam. Reduce to a steady simmer and cook for 90 minutes.

While the pork cooks, toast the guajillo, ancho, and árbol chiles on a dry comal, pressing flat, for 20–30 seconds per side until fragrant. Do not blacken. Transfer to a bowl, cover with hot water, and soak 20 minutes.

Drain the soaked chiles. Blend with the remaining 4 garlic cloves, cumin, 250 ml of the pork broth, and a pinch of salt until completely smooth. Strain through a medium sieve, pressing with a spoon.

Heat oil in a small skillet over high heat. Pour in the strained chile sauce — it will spit. Fry, stirring, for 4–5 minutes until the sauce darkens and thickens slightly.

Remove the pork from the broth. Discard the trotters, onion, and garlic. Pull the pork from the bone and shred into large pieces. Skim the surface fat from the broth.

Return the shredded pork to the pot. Add the fried chile sauce and stir. Add the bloomed hominy. Simmer together for 30 minutes.

Season aggressively with salt — pozole needs more than you expect. Serve in deep bowls with cabbage, radishes, dried oregano, chile flakes, tostadas, and lime wedges on the side.