How to Make Pozole Rojo

• In a large pot, bring together the pork shoulder (or chicken), water, quartered onion, whole garlic cloves, and salt. Heat on high until boiling.
• Lower the heat to low and cover the pot. Allow it to simmer—1.5 hours for pork or 30-40 minutes for chicken—until the meat is tender.
• Once cooked, remove the meat from the pot and let it cool slightly. Shred it into bite-sized pieces, then strain the broth back into the pot.
• In a separate saucepan, place the dried guajillo and ancho chiles. Cover them with water and bring to a boil. Remove from heat and let them soak for about 15 minutes.
• Drain the chiles and transfer them to a blender. Add cumin, oregano, vegetable oil, and chicken broth. Blend until smooth.
• Pour the strained broth back into the pot and add the drained hominy. Stir well.
• Stir in the blended red sauce along with the shredded meat. Let it simmer on low heat for 20-30 minutes.
• Sample your Pozole Rojo and season further with salt if needed.
• Ladle the hot Pozole into bowls and top with your favorite garnishes.