Mexican Pork Pozole Rojo

Mexican Pork Pozole Rojo

Ingredients
For the Broth:
2 lbs pork shoulder or pork loin, cut into large chunks
10 cups water (or enough to cover the meat)
1 onion, quartered
4 garlic cloves, smashed
2 bay leaves
Salt and pepper to taste

For the Red Chile Sauce:
4 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
2 dried pasilla chiles (optional, for extra depth)
1/2 cup water (for soaking the chiles)
1/2 tsp cumin
1/2 tsp oregano
1 tbsp tomato paste (optional)
For the Pozole:
3 cans (15 oz each) hominy, drained and rinsed (or ~4 cups frozen hominy)
1 tsp ground cumin (optional)
1 tsp ground oregano (optional)
Garnishes:
Shredded lettuce or cabbage
Thinly sliced radishes
Chopped onions
Fresh cilantro
Lime wedges
Crushed tortilla chips or tostadas
Hot sauce (optional)
Instructions