Pozole Rojo

• 3 lb bone-in pork shoulder, cut into large chunks
• 1 white onion, halved
• 8 cloves garlic, divided
• 2 bay leaves
• 1 tbsp kosher salt, plus more to taste
• 12 cups water
• 8 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 1 tsp dried Mexican oregano, plus more to serve
• 1 tsp ground cumin
• 2 (25 oz) cans white hominy, drained and rinsed

• Toppings

• Shredded green cabbage, sliced radishes, chopped white onion, lime wedges, tostadas and dried oregano

1. 1Put the pork, onion, 4 garlic cloves, bay leaves, salt and water in a large pot. Bring to a boil, skim off the foam, then simmer, partly covered, until the pork is very tender, about 2 hours.
2. 2Meanwhile, toast the chiles in a dry skillet until fragrant, 20 seconds per side, and soak in hot water for 15 minutes.
3. 3Blend the chiles with the remaining 4 garlic cloves, oregano, cumin and 2 cups of the pork cooking liquid until completely smooth. Strain into the pot.
4. 4Lift out the pork, discard the bones and shred the meat into bite-size pieces. Return it to the pot with the hominy. Discard the onion and bay leaves.
5. 5Simmer 30 minutes so the flavors meld. Season well with salt.
6. 6Serve in deep bowls and let everyone add cabbage, radishes, onion, a squeeze of lime and a pinch of oregano, with tostadas on the side.

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