Pozole Rojo (Mexican Pork and Hominy Stew) Recipe

Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.

Place pork shoulder pork loin and pork neck bones in the hominy mixture and cook until meat is tender and cooked through about 1 hour.

Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened 15 to 20 minutes. Drain.

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.

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

Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended about 3 minutes.

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