Red Pozole

Prepare the Pork Base: In a large, heavy-bottomed pot, combine the pork shanks and feet with the whole onion, carrot halves, celery stalks, salt, pepper, cumin, and bay leaves. Pour in 3 quarts of water. Bring to a simmer over high heat. (Prep time: 15 minutes)

Simmer the Broth: Once simmering, skim off any foam that rises to the surface. Add the Mexican oregano, crushing it between your fingers as you add it to release its aroma. Reduce the heat to medium-low and gently simmer for about 3 ½ hours, or until the pork is incredibly tender and easily pulls away from the bone.

Roast the Garlic: While the pork simmers, place the unpeeled garlic cloves in a dry pan over medium heat. Roast, shaking the pan occasionally, until the cloves are slightly charred on the outside and just beginning to soften inside. Remove from the heat and set aside to cool. (Roasting time: 20 minutes)

Rehydrate the Chiles: Place the stemmed and seeded guajillo and ancho chiles in a 4-cup liquid measuring cup. Set a strainer over the top. Ladle hot broth from the simmering pot over the chiles until they are submerged. Allow the chiles to soak and soften until the pork is finished cooking. (Soaking time: 3 hours)

Strain the Broth: When the pork shanks and feet are cooked, set a strainer over a large bowl. Use a slotted spoon to transfer the pork and vegetables from the pot into the strainer, separating the solids from the flavorful broth.

Puree the Chile Base: Peel the cooled, roasted garlic cloves and add them to the softened chile peppers and broth in the measuring cup. Use an immersion blender to puree the mixture until it is completely smooth. (Puree time: 5 minutes)

Combine and Simmer: Strain the chile puree through a fine-mesh sieve directly into the pot of reserved broth. Use the back of a spoon to press the puree against the sieve, extracting as much flavor as possible. Add a spoonful or two of broth to help it pass through if needed. Pour the remaining 1 quart of water through the strainer to capture any remaining flavor. Add the pork shoulder to the pot. Simmer over medium-low heat. (Simmer time: 1.5 hours)

Prepare the Shank and Feet: While the pork shoulder simmers in the chile broth, remove the bones from the cooked pork shanks. Cut the meat from the shanks and feet into bite-sized pieces. (Prep time: 30 minutes)

Final Simmer: After the pork shoulder has simmered for 1 ½ hours, add the diced pork shanks and feet to the pot. Stir in the drained and rinsed hominy. Continue to simmer until the pork is very tender and flavorful, about 1 more hour. Skim any excess fat from the surface as it cooks. Season with additional salt to taste. (Final Simmer time: 1 hour)