Red Pozole

Reduce heat and simmer the pork for 1.5-2 hours until very tender and easily shredded. Skim off any foam that rises to the surface during cooking.

While pork cooks, drain the soaked chilies and transfer to a blender. Add 3 garlic cloves, cumin, oregano, and 1 cup of the pork cooking liquid. Blend until completely smooth.

Strain the chile sauce through a fine-mesh sieve into a bowl to remove any remaining skin pieces. This creates a silky-smooth broth base.

When pork is tender, remove it from the pot and shred with two forks. Strain and reserve the cooking liquid, discarding the onion, garlic, and bay leaves.

In the same pot, heat a tablespoon of oil over medium heat. Pour in the strained chile sauce and fry for 5-7 minutes, stirring frequently, until it darkens slightly and thickens.

Add the reserved pork cooking liquid, drained hominy, and shredded pork back to the pot. Season with salt and bring to a simmer. Cook for 30-40 minutes to meld flavors.

Taste and adjust seasoning with more salt, oregano, or a squeeze of lime. The broth should be rich, slightly spicy, and deeply flavorful with tender hominy throughout.

Prepare garnishes: shred cabbage thinly, slice radishes, chop cilantro, dice white onion, and cut limes into wedges. Arrange everything in small bowls for serving.

Ladle hot pozole into deep bowls, ensuring each serving gets plenty of hominy and pork. Let guests top their own bowls with cabbage, radishes, cilantro, onion, lime juice, oregano, and tostadas.