Name: Pozole Rojo
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 -10 servings
Ingredients: 4 ounces dried ancho chiles, dried guajillo chiles, or a combination of both; option to add more heat: 2-3 chiles de arbol*; 2 tablespoons avocado oil or vegetable oil, divided; 2 pounds boneless pork shoulder**, cut into 1.5-inch cubes; 1 medium white onion, peeled and diced; 8 cloves garlic, peeled and minced; 6-8 cups chicken stock; 3 (15-ounce) cans hominy, rinsed and drained; 2 bay leaves; 1 tablespoon ground cumin; 1 tablespoon dried oregano (preferably Mexican oregano); optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and/or thinly-sliced radishes