Pozole Rojo

Ingredients

• 1.2 kg (2 1/2 lb)pork shoulder — cut into large chunks
• 1pork trotter — split, for body
• 1.5 kg (3 lb)cooked hominy — drained and rinsed
• 6dried guajillo chiles — stemmed and seeded
• 3dried ancho chiles — stemmed and seeded
• 4 clovesgarlic — peeled
• 1/2white onion — cut into thick slices
• 1 tspMexican oregano
• 1/2 tspground cumin
• 2whole cloves
• 2bay leaves
• 4 L (16 cups)water
• 1 tspfine salt
• 1/2 headgreen cabbage — very finely shredded
• 6radishes — thinly sliced
• 1white onion — finely chopped, for the table
• 2 tspMexican oregano — crumbled at the table
• 1 tbspground chile piquín — to sprinkle
• 2limes — cut into wedges
• 12tostadas — to serve alongside

Method

1. In a large pot, combine 1.2 kg (2 1/2 lb) pork shoulder, 1 pork trotter, 1/2 white onion, 4 cloves garlic, and 2 bay leaves with 4 L (16 cups) water. Bring the mixture to a gentle simmer over medium heat. As the water heats, skim off any foam that rises to the surface to ensure a clear broth. Continue simmering until the meat is tender and the broth is rich, which will be evident when the meat starts to pull apart easily with a spoon.
2. While the meat simmers, prepare the chiles. Heat a comal or dry skillet over medium heat. Toast 6 dried guajillo chiles and 3 dried ancho chiles for about 30 seconds on each side until they become fragrant and slightly puffed. Be careful not to burn them, as this will make them bitter. Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak until they are soft and pliable.
3. Once the chiles are soft, drain them and place them in a blender. Add 1/2 tsp ground cumin, 2 whole cloves, and a splash of the soaking water to the blender. Blend until smooth, then strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. This will create a smooth adobo without any tough skin or seeds.
4. Stir the strained chile adobo into the pot with the simmering meat. Add 1.5 kg (3 lb) cooked hominy to the pot. Continue to simmer the mixture, allowing the flavors to meld and the hominy to absorb the rich color of the broth. You'll know it's ready when the hominy kernels burst open like flowers, indicating they have fully absorbed the flavors.
5. Taste the broth and adjust the seasoning by adding 1 tsp fine salt and 1 tsp Mexican oregano. The broth should have a full, savory flavor, and the meat should easily pull apart with a spoon, indicating it is perfectly tender. Remove the pot from the heat once the desired taste and texture are achieved.
6. Prepare the garnishes while the pozole finishes cooking. Finely shred 1/2 head of green cabbage, thinly slice 6 radishes, and dice 1 white onion. Arrange these on a platter alongside 2 tsp Mexican oregano, 1 tbsp ground chile piquín, and wedges from 2 limes. Set out 12 tostadas for serving.
7. Serve the pozole hot, allowing each person to dress their own bowl with the prepared garnishes. The combination of fresh toppings with the rich, hearty soup creates a vibrant and satisfying meal that captures the essence of Mexican home cooking.