4oz.dried guajillo red chiles or ancho chilesor a combination of both
1/2large white oniondiced
2Tbl. canola oil
two 30-ounce cans white hominyrinsed and drained
sliced radishesavocado, cabbage, diced white onion, cilantro, limes, tostada shells
Shred about 4 cups of cooked pork and reserve.
For the red chili sauce, use scissors to cut the chiles lengthwise and remove the stems, large veins, and seeds. Heat a cast iron skillet over medium heat, working in batches add chiles in single layer, turning with tongs for about 1 minutes until slightly softened. Place the chiles in a medium sauce pan, add 3 cups boiling water, cover and allow to soak for at least 30 minutes.
In a blender purée diced onion, sliced garlic, and 1 tsp. salt with chiles and soaking liquid until smooth. Strain sauce through a mesh seive to remove the tough bits.
Add canola oil to cast iron skillet over medium heat and carefully sauté the chile paste for 3-4 minutes until smooth and thickened. Add more salt to taste.
In a large dutch oven, combine broth with red chili sauce, oregano, and cumin. Bring to a boil, the reduce to a low simmer. Add in cooked pulled pork and rinsed and drained hominy. Simmer pozole 30 minutes and, if necessary, season with salt.
Serve pozole with assorted garnishes and tostada shells.
Can begin recipe with 4 lbs. country style pork ribs, browned, then slow cooked in 4-5 quarts of water combined with the seasonings and the red chili sauce for 2-3 hours. Remove bones and skim fat before serving.