Instructions for Making Pozole

1. Prepare the Broth

1. Simmer the Meat: In a large stockpot, add pork shoulder (or chicken), onion, garlic, bay leaves, and enough water to cover the meat. Bring to a boil over medium heat.
2. Skim the Foam: As the water boils, skim off any foam that rises to the surface for a clearer broth.
3. Season the Broth: Add salt and bouillon (if using) to the pot. Lower the heat to a simmer and cook for about 1.5 to 2 hours, or until the meat is tender and easily shreds with a fork.
4. Shred the Meat: Once cooked, remove the meat from the broth, shred it into bite-sized pieces, and set it aside. Strain the broth to remove the aromatics, then return it to the pot.

2. Make the Sauce

1. Prepare the Chiles: Remove stems, seeds, and veins from the dried guajillo, ancho, and (optional) chile de árbol. Rinse the chiles under running water to remove any residue.
2. Rehydrate the Chiles: In a small saucepan, boil the chiles in water for 10-15 minutes or until softened. Reserve the soaking liquid.
3. Blend the Sauce: Add the softened chiles, garlic cloves, a small piece of onion, and a ladle of the reserved soaking liquid to a blender. Blend until smooth.
4. Strain the Sauce: Pour the blended mixture through a fine-mesh strainer into a pan with a bit of oil. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

3. Combine and Simmer

1. Add the Sauce to the Broth: Pour the strained chili sauce into the broth and stir well.
2. Add Hominy and Seasonings: Stir in the drained hominy, oregano, cumin, and a splash of white vinegar (optional). Taste the broth and adjust salt and seasonings as needed.
3. Simmer: Let the pozole simmer on low heat for about 30 minutes to allow the flavors to meld together.

4. Serve and Garnish

1. Ladle and Garnish: Ladle the pozole into bowls and top with shredded cabbage or lettuce, radishes, diced onion, fresh cilantro, and a squeeze of lime juice.
2. Add Sides: Serve with warm tortillas or crispy tostadas on the side for dipping.

Optional Cooking Methods

• Instant Pot: Pressure cook the meat with the broth ingredients for 20 minutes. Prepare the sauce as above, then combine and simmer for 10 more minutes in the Instant Pot.
• Slow Cooker: Cook the broth ingredients on low for 6-8 hours. Add the sauce and hominy during the last hour.