Pozole Rojo

• •
  2 oz Ancho Chile, Dried
• •
  2 oz Guajillo Chile, Dried
• •
  2 Chile De Arbol, Dried(2g)
• •
  2 tbsp Avocado oil
• •
  2 lbs Pork Shoulder (Boston Butt)
• •
  1 Yellow Onion(110g)
• •
  8 Garlic(24g)
• •
  7 cup Low Sodium Chicken Broth
• •
  45 oz Hominy, Canned, Drained
• •
  2 2 bay leaves
• •
  1 tbsp Cumin, Ground
• •
  1 tbsp Oregano, Dried
• •
  Optional Toppings: Chopped Fresh Cilantro, Crumbled Cotija Cheese, Diced Avocado, Fresh Lime Wedges, Shredded Cabbage, Mexican Crema, And/Or Thinly-Sliced Radishes

Instructions

1. 1Remove and discard the stems from the ancho, guajillo, and chile de arbol chiles, then shake out and discard their seeds. Toast the chiles in a large stockpot over medium-high heat for 2–3 seconds per side until fragrant. Transfer to a heat-safe bowl, cover completely with boiling water, and soak for 30 minutes until softened.
2. 2While the chiles soak, heat half of the avocado oil in the stockpot over medium-high heat. Add the pork shoulder in batches, rotating every 2–3 minutes, for 8–10 minutes total until all sides are seared and golden brown. Transfer to a clean plate.
3. 3Add the remaining avocado oil to the stockpot over medium-high heat. Add the onion and sauté for 4–5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1–2 minutes more until fragrant, stirring frequently.
4. 4Transfer the softened chiles to a blender with 2 cups of their soaking liquid. Blend for 1 minute until completely smooth, venting the lid slightly to release steam.
5. 5Pour the chile puree into the stockpot with the onion and garlic. Add the chicken broth, hominy, cumin, oregano, and bay leaves, then return the seared pork to the pot and stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 1½–2 hours, stirring occasionally, until the pork shreds easily with a fork.
6. 6Transfer the pork to a cutting board, shred into bite-sized pieces using two forks, and return to the soup. Stir to combine. Taste and adjust seasoning with salt and pepper as needed; add up to 1 additional cup of chicken broth if the soup is too thick.
7. 7Divide the pozole evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.
8. 8Serve with optional toppings: fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime wedges, shredded cabbage, Mexican crema, and/or thinly-sliced radishes.