Step 1

To a large pot, add the pork shoulder, ham hocks (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.

Step 2

Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.

Step 3

Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.

Step 4

While the pozole stock is cooking, toast the ancho peppers and guajillo peppers in a hot pan 1 minute per side, or until they puff up slightly and darken in color. This helps to release their oils.

Step 5

Cool, then remove the stems and seeds.

Step 6

Add the lightly toasted peppers to a large glass bowl with the onion and garlic. Cover with very hot water and soak for 20 minutes, or until the peppers are very soft.

Step 7

Transfer the soaked peppers, onion, garlic, Mexican oregano, thyme, cumin, and salt and pepper to a food processor with 1 cup of the soaking liquid. Process until smooth.

Step 8

Strain the sauce into separate bowl.

Step 9

Heat the vegetable oil in a large pan to medium heat and add the red sauce. Simmer for 10 minutes to let the flavors develop. Set aside until ready to use.

Step 10

Swirl the red sauce into the simmering stock. Add the hominy and reserved shredded pork. Taste and adjust for salt.

Step 11

Simmer for 10 more minutes to heat through.

Step 12

Serve the pozole rojo into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.