Pozole Rojo (Mexican Pork And Hominy Stew)

1. 1

   Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.

2. 2

   Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.

3. 3

   Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.

4. 4

   Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

5. 5

   Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.

6. 6

   Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.

7. 7

   Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

* Per serving · 4 servings · Values may vary.