Pozole Rojo
INGREDIENTS
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3/4 cup dried chiles de arbol
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4 or 5 dried ancho chiles
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6 cloves garlic (2 smashed, 4 finely chopped)
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Kosher salt
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2 pounds boneless pork shoulder, trimmed and cut in half
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2 teaspoons ground cumin
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2 tablespoons vegetable oil
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1 large white onion, chopped
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8 cups low-sodium chicken broth
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1 tablespoon dried oregano (preferably Mexican)
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1 bay leaf
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3 15-ounce cans white hominy, drained and rinsed
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Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping
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