Jalisco-Style Red Pozole

Method

1. 01

   Place the pork leg in a large pot with half of the onion, two cloves of garlic, salt, and enough water. Cook over medium heat until the meat is tender.

2. 02

   Remove the foam from the broth as it appears. Take out the meat, shred it into large pieces, and set aside the strained broth.

3. 03

   Soak the guajillo chiles in hot water for 10 minutes. Blend them with two cloves of garlic, a bit of soaking water, and a pinch of salt.

4. 04

   Strain the chili sauce over the pot of broth. Add the hominy and cook over low heat for 30 minutes to let the flavors meld.

5. 05

   Return the meat to the pot, add the oregano, and adjust the salt. Cook for 10 more minutes, without allowing it to boil vigorously.

6. 06

   Serve hot with chopped onion, radish, lettuce, cilantro, lemon, and more oregano to taste.