Pozole Rojo

• 2 lbpork shoulder
• 2 canshominy
• 4 dried guajillo chiles
• 1 onion, quartered
• 1 head cabbage, shredded

Instructions

1. 1

   Brown the pork shoulder in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook hominy and dried guajillo chiles in the same pot until softened and fragrant.

3. 3

   Return the pork shoulder, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Pozole Rojo taste finished.