Instructions:
- In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
- Add the pork pieces to the pot and brown them on all sides, about 5-7 minutes.
- While the pork is browning, place the dried ancho and guajillo chilies in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they become soft.
- Once softened, transfer the soaked chilies to a blender along with a cup of the soaking liquid. Blend until smooth to make a chili paste.
- Add the chili paste, hominy, diced tomatoes (with their juices), chicken broth, dried oregano, and ground cumin to the pot with the browned pork. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, stirring occasionally, until the pork is tender.
- Taste the pozole and season with salt and pepper to your liking.
- Serve the pozole hot in bowls, garnished with your choice of toppings such as shredded cabbage, sliced radishes, chopped cilantro, lime wedges, diced onions, sliced jalapeños, and tortilla chips.
Enjoy your delicious homemade pozole!
