Pozole Rojo

To a Dutch oven or large stock pot, add pork pieces, any bones, and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.

To the pot add onion, garlic, and salt. Simmer gently (bubbles should barely break the surface at irregular intervals) until the pork is cooked throughly, at least 1 1/2 hours or up to 2 hours. The longer the broth simmers, the more flavor it will have.

Remove pork from the pot to a rimmed baking sheet or large bowl. Discard any bones. Reserve 3 cups pork broth and pour through a fine-mesh strainer over a bowl. Set aside and discard the remaining broth or strain and reserve for another use.

While the pork is cooking, cut the dried chiles open with kitchen scissors or a paring knife and remove the seeds and the stem. Cut into 1-inch pieces and add to a medium bowl. Add boiling water to cover and soak for at least one hour or overnight.

Reserve 1 cup soaking water from the chiles and drain the rest. To a blender, add the reconstituted chiles, garlic, cumin seeds, and reserved water and blend until smooth. Pour through a fine-mesh strainer set over a bowl. Discard any solids. You should have 1 cup chile sauce (add water to reach 1 cup if needed).

Return the reserved 3 cups pork broth to the pot. Add 4 cups water and chile sauce. Bring to a boil, then add pork meat and hominy. Simmer until heated through, about 10 minutes.

Add salt and pepper to taste (I like at least 2 teaspoons salt and 1 teaspoon pepper). Serve with lettuce, lime slices, cilantro, onions, radishes, oregano, and tostadas.