Pozole Rojo (Mexican Pork and Hominy Stew)

1 . Stage

Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

2 . Stage

Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

3 . Stage

Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

4 . Stage

Transfer pork to a work surface and shred with 2 forks. Discard the pork bones and garlic.

5 . Stage

Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

6 . Stage

Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.