Ingredients

• 2 pound pork shoulder, cut into 2-inch chunks
• 50 ounce hominy, drained and rinsed
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 white onion, halved
• 6 garlic cloves, peeled
• 8 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 salt and black pepper
• 2 limes, cut into wedges
• 2 cup red cabbage, shredded
• 2 jalapeños, sliced
• 1 cup radishes, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 2 cup tostadas, crushed
• 1 tablespoon vegetable oil

Steps

1. Pat pork shoulder chunks dry with paper towels. Heat 1 tablespoon vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering, then sear the pork in batches for 2 minutes per side until browned. Do not overcrowd the pan. Transfer browned pork to your slow cooker.
2. While pork sears, toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1 minute per side, pressing gently with a spatula until fragrant. Be careful not to burn them. Transfer to a bowl.
3. Pour 2 cups hot broth over the toasted chiles in the bowl and let them soak for 15 minutes until softened.
4. Transfer the softened chiles and soaking liquid to a blender. Add the halved white onion, 6 garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon ground cumin. Blend on high for 1 minute until a smooth puree forms.
5. Pour the chile puree through a fine-mesh strainer into the slow cooker with the pork, pressing with a spatula to extract all liquid and flavor. Discard any solids left in the strainer.
6. Add the remaining 6 cups broth, drained hominy, 1 bay leaf, and a pinch of salt to the slow cooker. Stir well to combine.
7. Cover the slow cooker and cook on LOW for 8 hours, or until the pork is fork-tender and shreds easily.
8. Remove the bay leaf. Taste the broth and adjust seasoning with salt and black pepper as needed.
9. Ladle the pozole into serving bowls, ensuring each bowl gets pork and hominy. Arrange lime wedges, shredded red cabbage, sliced jalapeños, sliced radishes, chopped cilantro, and crushed tostadas in small bowls on the table for guests to add as desired.