posole recipe

Cook Pork: In a large pot, combine the pork shoulder, water, onion, garlic, bay leaves, salt, pepper, oregano, and cumin. Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the pork is tender. Prep Chiles: While the pork is cooking, blend the rehydrated guajillo and ancho chiles with a bit of the soaking water until smooth. Strain to remove any solids. Add Hominy: Once the pork is tender, remove the onion and bay leaves. Add the hominy and chicken broth to the pot. Add Chile Sauce: In a separate pan, heat the vegetable oil and cook the chile sauce for about 5 minutes. Add this to the pot with the pork and hominy. Simmer: Let the pozole simmer for another 30 minutes to allow the flavors to meld.