Pozole Rojo with Pork

Instructions

1. 1

   Cook the pork

   • Place the pork cubes, quartered onion, 6 smashed garlic cloves, and bay leaves in a large stockpot or Dutch oven.
   • Add enough cold water to cover by about 2 inches (around 10-12 cups).
   • Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Skim off any foam that rises to the surface.
   • Cover partially and cook for 1.5 to 2 hours, or until the pork is very tender.
   • Carefully remove the pork from the pot and set aside. When cool enough to handle, shred it with two forks.
   • Strain the broth through a fine-mesh sieve into a large bowl; discard the solids. You should have about 8-10 cups of broth.
2. 2

   Prepare the red chile sauce

   • While the pork is cooking, toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them.
   • Place the toasted chiles in a bowl and cover with hot water. Let them soak for 30 minutes to soften.
   • Drain the chiles and add them to a blender along with the 1/2 chopped onion, 4 whole garlic cloves, Mexican oregano, cumin seeds, and 2 cups of the reserved pork broth.