Posole

1.Prepare the Pork: Place the pork chunks in a very large pot or Dutch oven. Add the 4 liters of water, quartered onion, 6 smashed garlic cloves, bay leaves, and 2 tablespoons of salt. Bring the mixture to a boil over high heat.

2.Simmer the Pork: Once boiling, reduce the heat to low, cover the pot partially, and simmer gently for 2 to 2.5 hours, or until the pork is fork-tender. Skim off any foam or impurities that rise to the surface during the first hour of cooking.

3.Prepare the Chiles: While the pork simmers, prepare the chili sauce. Lightly toast the Guajillo and Ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant (do not burn). Place the toasted chiles in a bowl and cover them with boiling water. Let them soak for 30 minutes until soft and pliable.

4.Blend the Sauce: Drain the soaking water from the chiles, reserving 1 cup of the liquid. Transfer the softened chiles to a blender along with the 4 cloves of garlic, Mexican oregano, cumin, black pepper, vinegar, and 1 cup of the reserved chile soaking liquid. Blend until completely smooth.

5.Strain the Sauce: Pour the chili sauce through a fine-mesh sieve into a bowl, pressing the solids with a spoon to extract all the liquid. Discard the remaining pulp and seeds. This straining step ensures a smooth, rich broth.

6.Combine the Stew: Remove the cooked pork from the broth and set aside. Discard the cooked onion, garlic, and bay leaves from the broth. Add the strained red chili sauce and the drained hominy to the broth. Bring the mixture to a gentle simmer.

7.Shred the Pork: While the broth simmers, use two forks to shred the cooked pork into bite-sized pieces. Return the shredded pork to the pot.

8.Finish and Season: Continue to simmer the posole for at least 30 minutes to allow the flavors to meld. Taste the broth and adjust the salt as needed. The final broth should be rich, savory, and slightly spicy.

9.Serve: Ladle the hot posole into large bowls. Serve immediately with small bowls of garnishes on the side, allowing each person to top their stew with shredded cabbage, sliced radishes, diced onion, a sprinkle of dried oregano, and a squeeze of fresh lime juice. Serve with tostadas.