One of the most ancient dishes in the Mexican culinary canon, Pozole Rojo is a ceremonial hominy soup that dates to pre-Columbian times when it held profound ritual significance. Giant bloomed hominy kernels (maize nixtamalized to become cacahuazintle corn) float in a brick-red broth built from ancho and guajillo chilies, simmered with pork shoulder and head until the collagen renders into a silky, deeply savory mineral broth.
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Place pork shoulder and trotters in a large stockpot with the quartered onion, garlic cloves, and salt. Cover with water and bring to a . Skim the foam thoroughly for the first 20 minutes , then reduce heat and for 90 minutes until the pork is very tender.
While the pork cooks, toast the ancho and guajillo chilies briefly on a dry comal, then soak in water for 25 minutes until completely softened.
Blend the soaked chilies with 2 cups of the pork cooking broth, the soaked garlic (removed from the pot), and Mexican oregano until completely smooth. Strain through a fine-mesh sieve, pressing firmly.
Remove the cooked pork from the broth. Discard the trotters after straining all gelatin from the broth. Shred the pork shoulder into large pieces.
Pour the chile sauce into the broth through the sieve. Add the drained hominy. together for 30 minutes until the hominy has absorbed the chile broth.
Return the shredded pork to the pot. Adjust seasoning. Serve in deep bowls with tostadas on the side and a garnish station of shredded cabbage, sliced radishes, dried oregano, lime wedges, and diced white onion.
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