Pozole Rojo (Red Posole)

4 ounces dried guajillo or ancho chiles, or a combination of both

Salt

1 large can white hominy, drained and rinsed

6 pounds pork shoulder (preferably with bone), cut into ½ to ¾ inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat

8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves

3 bay leaves

1 teaspoon ground cumin

2 tablespoons dry oregano (Mexican oregano if available)

Note: Ingredients may have been altered from the original.

Directions at simplyrecipes.com

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