Pozole Rojo (Mexican Red Pork and Hominy Stew)

Steps

1. Use a stockpot or Dutch oven with at least 7 to 8 quarts capacity and room for the hominy. Add the pork, 10 cups water, 2 tsp kosher salt, onion halves, 6 garlic cloves and bay leaves.
2. Bring to a boil over high heat and skim off the foam that rises to the top.
3. Reduce the heat to low, partly cover and simmer 1 1/2 hours.
4. While the pork simmers, warm the dried chiles in a dry skillet over medium-low heat for about 5 to 10 seconds per side, just until fragrant and pliable. Watch constantly; do not let them smoke, blacken or burn. Work in batches and discard any scorched chiles.
5. Put the toasted chiles in a bowl, cover with the 2 cups very hot water and soak 20 minutes until soft.
6. Drain the chiles and discard the soaking water.
7. Blend the softened chiles, 3 garlic cloves, chopped onion, cumin, oregano and 1 1/2 cups broth from the pork pot until smooth. Follow your blender’s hot-liquid instructions; cool liquids as needed, blend in small batches and vent safely to avoid pressure buildup.
8. Pour the chile sauce through a fine-mesh strainer into the pot, pressing on the solids, and discard what stays in the strainer.
9. Stir in the hominy.
10. Simmer gently 30 to 60 minutes more, or longer as needed, until the pork pulls apart easily. Check with a food thermometer: domestic pork must reach at least 145°F with a 3-minute rest, and wild hog at least 165°F. Shoulder generally needs a higher temperature and more cooking to become tender; do not stop at the safety minimum if still tough. Add hot water if the stew reduces too much.
11. Fish out the onion halves and bay leaves.
12. Break up any large pieces of pork with two forks.
13. Taste the broth and add salt a little at a time, tasting between additions. The amount needed depends on your salt brand and how much liquid has evaporated.
14. Ladle into bowls and let everyone add cabbage, radish, onion, cilantro, lime, oregano and crushed red pepper at the table, with tostadas on the side.