Step 1: Prepare the Broth

1. In a large pot, add the pork shoulder (or chicken), onion, garlic cloves, and bay leaves.
2. Fill the pot with enough water to cover the ingredients and bring it to a boil over medium-high heat.
3. Skim off any foam or impurities that rise to the surface.
4. Reduce the heat to low, cover, and simmer for about 2 hours (or until the meat is tender and easily shredded).
5. Once cooked, remove the meat from the pot and set it aside. Strain the broth and return it to the pot.

Step 2: Make the Chili Sauce (For Pozole Rojo)

1. While the broth simmers, remove the stems and seeds from the dried chilies (guajillo and ancho or pasilla).
2. Soak the chilies in hot water for 15–20 minutes, until softened.
3. Blend the soaked chilies with 1 cup of the soaking water, garlic, oregano, and cumin until smooth.
4. Strain the chili sauce through a fine sieve to remove any solids.

Step 3: Assemble the Pozole

1. Add the hominy to the pot of strained broth and bring it to a simmer.
2. Stir in the chili sauce (if making pozole rojo) and mix until fully incorporated.
3. Shred the cooked meat and add it back to the pot. Simmer for 20–30 minutes to let the flavors meld.
4. Taste and adjust seasoning with salt and additional spices as needed.

Step 4: Serve and Garnish

1. Ladle the pozole into bowls.
2. Garnish with shredded cabbage or lettuce, sliced radishes, lime wedges, dried oregano, and avocado slices as desired.
3. Serve with tostadas or tortilla chips on the side.

Optional Tips:

• For pozole verde, blend fresh green chilies, tomatillos, and herbs like cilantro, then stir into the broth instead of the red chili sauce.
• For a vegetarian version, skip the meat and use vegetable broth with mushrooms or jackfruit.

Enjoy your flavorful, comforting bowl of pozole!