Red Pork Pozole

Steps

1. Brown the pork shoulder and pork shanks in a hot pan, working in batches to avoid overcrowding. Do not season the meat at this stage.
2. Once the meat is browned, add water or saved pork broth to loosen any stuck bits from the bottom of the pan.
3. Add about 1/3 of an onion to the pan and sauté it with the meat until softened.
4. Pour in the rest of the pork shoulder and all the onions. Add the remaining pork broth and enough water to cover the meat, then bring to a simmer.
5. Skim off any impurities from the top of the pot as it simmers.
6. Add the three pork shanks to the simmering pot.
7. Prepare the chili sauce: Rinse 2 Chile Anchos, 3 Chile de Árbol, 12 Guajillo Chiles, 3 garlic cloves, and 1/2 onion. Remove stems, seeds, and veins from the chiles and onion.
8. Place the prepared ingredients in a pot with about 1 cup of water. Bring to a boil for 10 minutes, then turn off the heat and let it cool slightly before blending.
9. Transfer the chili mixture to a blender along with 2 tbsp of OG (salt, pepper, garlic blend). Blend until very fine, which should take at least 45 seconds to one minute.
10. Add 2 tbsp of oregano, 2 tsp of cumin, and 2 more tbsp of OG into the main pot containing the pork and shanks.
11. Add 2 bay leaves and strain the blended chili sauce directly into the pot using a strainer.
12. Add the homaton (corn hominy) to the pot. Simmer for at least 30 to 45 minutes, or until the flavors are fully absorbed by both the meat and the liquid.
13. Continue simmering for an additional hour and 15 minutes total cook time (2 and a half hours total).
14. Taste the pozole and add salt if necessary. The meat should be tender enough to shred or leave chunky as desired.
15. Prepare garnishes: Chop cilantro, thinly slice radishes, cut limes in halves/wedges, and thin slices of cabbage.