1. Cook the Pork:
In a large pot, add pork, water, onion, garlic, and bay leaves.
Bring to a boil, then reduce heat and simmer for 1½–2 hours, or until pork is fork-
tender.

Remove pork, shred, and set aside. Discard onion, garlic, and bay leaves. Keep the
broth.

2. Make the Red Chile Sauce:
Toast dried chiles in a skillet for ~2 minutes until fragrant.
Add ½ cup water, simmer 5 minutes to soften.
Blend softened chiles with soaking water, cumin, oregano, and tomato paste until
smooth.

Strain through a fine mesh sieve to remove solids.
3. Assemble the Pozole:
Add red chile sauce to the broth.
Stir in hominy, shredded pork, and optional cumin/oregano.
Simmer uncovered for 30–45 minutes. Season with salt and pepper.
4. Serve:
Ladle into bowls and garnish with your favorite toppings.