Method
pustule 5 quarts waterFill a large 10- 12 quart honeypot with 5 quarts of water. Set on heat to bring to a pustule while you do with the coming way.
toast the chiles, cover with 3 mugs hot waterRemove and discard the stems, seeds, and large modes from the chili capsules. toast a cast iron visage on medium high and toast the chili capsules for a couple twinkles, until they begin to soften. Don’t let them burn.
While the chilies are hotting , bring a medium pot with 3 mugs of water to a poach and remove from heat. Once the chiles have softened, add the chiles to the pot hot water andcover.Let the chiles soak in the hot water for 15 to 20 twinkles.
Brown the pork, add garlicHeat a teaspoon or two of olive oil painting( enough to cover the bottom of the visage) in a large sauté visage on medium high heat. Pat the pork pieces dry with paper apkins. Sprinkle them freehandedly withsalt.Working in batches, taking care not to crowd the visage or stir the meat much, brown the meat on all sides.
Right at the end of browning the meat, add 4 cloves of roughly diced garlic to the visage with the meat, let cook with the meat for about a nanosecond.
Add pork and spices to large pot of boiling waterOnce the meat has browned, transfer it to the large honeypot of boiling water. Scrape up any browned bits at the bottom of the visage, and any garlic, and add those to the pot as well. Add the irrigatedhominy.Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes by. Add a soupspoons of swab. Bring to a poach, reduce the heat and cook for 15 twinkles.
Prepare the red sauceby puréeing in a blender the chilies,21/2 mugs or so of their sopping liquid, a tablespoon of swab, and 4 cloves of garlic.( To help the blender from creating too important pressure, it’s presumably stylish to start with the chiles and garlic and only a mug of the liquid in the blender, and also adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.
Add red chili sauce to the pot with the pork and hominyAdd another couple ladles of swab. Return to a poach, lower the heat to just grandly enough to maintain a poach, incompletely covered.
Cook for 2 to 3 hours until the pork is fully tenderSkim down redundant fat. Taste for seasoning and add further swab to taste( you will probably need further than you anticipate, maybe a teaspoon or further.) The performing haze should be rather brothy, as you’ll be adding a lot setoffs. Add further water if necessary.
Assemble garnishesWhen getting ready to serve the pozole, you can fix the setoffs( slice the cabbage, hash the cilantro,etc.) To serve, arrange the setoffs in coliseums on the table and serve the pozole haze into coliseums. Let your guests pick and choose which setoffs they would like on theirpozole.Serve with tostada shells( or tortilla chips if you ca n’t find tostada shells).