Mexican Pozole Hominy Soup

Cut the pork shoulder into 2-inch (5-6 cm) cubes. In a large pot, combine the pork with the large white onion, 8 cloves of garlic, bay leaves, and 2 tsp of salt. Cover with water and bring to a boil. Reduce heat and simmer for 2 to 2.5 hours, or until the pork is very tender and easily shreds. Remove the pork, set aside, and strain the cooking liquid, reserving it.

Meanwhile, remove stems and seeds from guajillo, ancho, and arbol chiles. Toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Transfer chiles to a heatproof bowl, cover with hot water, and let soak for 20-30 minutes until softened. Then, transfer the rehydrated chiles, 3 cloves of garlic, 1 tsp ground cumin, and 1 tsp dried Mexican oregano to a blender. Add 1-2 cups of the reserved pork cooking liquid and blend until smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any skin fragments.

Return the strained pork cooking liquid to the pot, adding chicken or pork broth until you have approximately 2.5 liters (10.5 cups) of liquid in total. Add the drained and rinsed hominy, the strained chile sauce, and the shredded pork. Stir to combine and bring to a boil. Reduce heat and simmer for another 30 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.

Ladle the hot Pozole into bowls. Serve with shredded green cabbage, thinly sliced radishes, finely diced white onion, lime wedges, and extra dried Mexican oregano on the side. Enjoy with tostadas.