Ingredients

• 2 pound pork shoulder, cut into 1-inch cubes
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 30 ounce white hominy, drained and rinsed
• 8 cup low-sodium chicken broth
• 1 white onion, halved
• 6 garlic, peeled
• 2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon vegetable oil
• 2 cup red cabbage, shredded
• 1 cup crispy fried tortilla strips
• 1 radishes, thinly sliced
• 2 limes, cut into wedges
• 0.25 cup fresh cilantro, chopped

Steps

1. Place the dried guajillo and ancho chiles in a dry skillet over medium heat. Toast them for 1-2 minutes, stirring frequently, until they become fragrant. Do not let them burn.
2. Transfer the toasted chiles to a pot of boiling water (about 3 cups) and remove from heat. Let them soak for 10 minutes until softened.
3. Using a slotted spoon, transfer the softened chiles to a blender. Add 1 cup of the soaking liquid, 2 garlic cloves, 1 teaspoon oregano, and 1/2 teaspoon cumin. Blend until completely smooth, about 1 minute.
4. Strain the chile puree through a fine-mesh sieve into a bowl, pressing on solids with the back of a spoon. Discard the solids. Set the chile sauce aside.
5. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Pat the pork cubes dry with paper towels.
6. Working in batches to avoid crowding, add the pork to the hot oil and sear for 4-5 minutes, turning occasionally, until browned on all sides. Transfer browned pork to a clean plate.
7. Return all browned pork to the pot. Add the chicken broth, halved onion, remaining 4 garlic cloves, remaining 1 teaspoon oregano, remaining 1/2 teaspoon cumin, salt, and black pepper. Bring to a boil.
8. Reduce heat to medium-low, cover partially, and simmer for 45 minutes until the pork is tender when pierced with a fork.
9. Stir the chile puree into the simmering broth, mixing well to distribute evenly.
10. Add the drained and rinsed hominy to the pot. Stir gently to combine and bring back to a simmer.
11. Continue simmering, uncovered, for 15 minutes to allow flavors to meld and the broth to deepen in color.
12. Taste the broth and adjust seasoning with additional salt and pepper as needed. Remove and discard the onion halves.
13. Ladle the posole into large serving bowls, ensuring each bowl receives pork, hominy, and plenty of broth.
14. Set out bowls of shredded red cabbage, crispy tortilla strips, sliced radishes, fresh cilantro, and lime wedges on the table. Invite each diner to top their bowl with desired garnishes and a squeeze of fresh lime juice.