Authentic Hearty Pork Pozole Rojo - Mexican Hominy Soup Recipe

In a large pot, combine pork, onion, garlic, water, salt, bay leaves, oregano, and cumin. Bring to a boil, then reduce heat and simmer uncovered for 1 hour. Skim off any foam.

While the pork simmers, toast the guajillo and ancho chiles lightly in a dry skillet until fragrant. Transfer to a bowl and cover with hot water to soak for 15 minutes.

Drain chiles and blend with a cup of pork broth and a clove of garlic until smooth. Strain chile mixture through a fine-mesh sieve into a bowl.

Remove onion and bay leaves from the pot. Add the strained chile sauce and hominy to the soup. Simmer for another 30 minutes until pork is tender.

Season pozole with salt and pepper to taste. Remove from heat.

Ladle pozole into bowls and serve with your choice of toppings such as radishes, cabbage, onion, cilantro, lime wedges, dried oregano, and crushed tortilla chips.