Pozole Rojo (Mexican Pork and Hominy Stew)

Ingredients

• 1 pound boneless pork shoulder , cubed
• 1 pound boneless pork loin , cubed
• 0.5 pounds pork neck bones
• water to cover
• 1 head garlic , cloves peeled
• salt to taste
• 1 large plum tomato
• 4 ounces dried guajillo chiles , stemmed and seeded
• 1 clove garlic
• 0.25 teaspoons dried oregano
• 1 pinch ground cumin
• 2 cups water
• 2 cans white hominy , 16 ounce

Instructions

1. 1

   Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

2. 2

   Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

3. 3

   Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

4. 4

   Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.

5. 5

   Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

6. 6

   Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.