Hearty Mexican Pozole Rojo with Pork and Hominy

1. Pork and Broth Preparation

Create a bouquet garni by wrapping the onion, garlic, and bay leaves in a single layer of cheesecloth; secure with kitchen twine. In a large Dutch oven, combine the bouquet garni, pork, 1½ teaspoons of salt, and 10 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for about 2 hours, occasionally skimming off any foam, until the pork is tender.

2. Chile Puree

While the pork is simmering, prepare the chiles. Place guajillo and ancho chiles in a medium bowl and cover with 2 cups of hot water. Ensure chiles are fully submerged and let them rehydrate until softened, about 20 minutes. Drain and discard the soaking liquid. Transfer the chiles to a blender.

3. Finishing the Pozole

Once the pork is tender, remove and discard the bouquet garni, reserving one wedge of onion and the softened garlic cloves. Add these to the blender, along with the dried Mexican oregano, the remaining 1 teaspoon of salt, and 1 cup of the pork broth. Blend until smooth for 1 to 2 minutes, scraping down the sides as needed (add up to ¼ cup more broth if required to maintain a vortex in the blender).

4. Combine and Simmer

Strain the puree through a fine-mesh strainer directly into the pot with the pork, pressing to extract as much puree as possible. Discard any remaining solids. Stir in the hominy and return to a simmer. Cover and let it simmer for 20 minutes to allow the flavors to meld together. Adjust seasoning with additional salt if necessary.