Pork Pozole Rojo

This classic pozole rojo is a labor of love, but the results burst with rib-sticking satisfaction.

3⁄4 cup dried chiles de árbol

5 dried ancho chiles

6 cloves garlic (2 smashed, 4 finely chopped)

Kosher salt

2 pounds boneless pork shoulder, trimmed and cut in half

2 teaspoons ground cumin

2 tablespoons vegetable oil

1 large white onion, chopped

8 cups low-sodium chicken broth

1 tablespoon dried oregano (preferably Mexican)

1 bay leaf

3 (15-ounce) cans hominy, drained and rinsed

1 avocado, peeled and diced

2 cups cabbage, shredded

1⁄2 cup onion, diced

2 radishes, sliced

1⁄2 cup cilantro, chopped

Instructions: Break the stems off the chiles de árbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1⁄2 cups of the soaking liquid to a blender. Add the smashed garlic and 1⁄2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 11⁄2 teaspoon salt; set aside.

Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups of water, the chicken broth, oregano, bay leaf, 1⁄2 teaspoon salt and 1⁄2 cup-3⁄4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the pozole is too thick. Season with salt. Garnish as desired with the avocado, cabbage, radish, cilantro and remaining chile sauce.