Mexican pozole is a brothy soup of meat, usually pork, and hominy. It is typically served with an assortment of toppings to add bright, fresh flavor and texture. This spicy pozole is red from the dried chilies de arbol.
For the Pozole, place pork in 5-quart Dutch oven. Add stock, oregano and bay leaves. Bring to boil on high heat, skimming any foam from surface. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until pork is tender.
Meanwhile, for the Arbol-Ancho Chile Sauce, soak chilies in 1 cup boiling water in covered medium bowl 30 minutes or until softened. Remove chilies with kitchen tongs to blender container. Add 1/2 cup chile soaking liquid, onion, ancho chile pepper, garlic salt, cumin and allspice; cover. Blend on high speed until smooth. Set aside.
Transfer pork to large bowl, reserving stock in pan. Coarsely shred pork using 2 forks. Return pork to stock. Stir in hominy and 1/2 of the Chile Sauce. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes to blend flavors.
Ladle pozole in bowls. Serve with remaining Chile Sauce, desired toppings and additional oregano for sprinkling.
• Hominy is dried corn which has soaked to remove the hulls and soften the kernels. Canned hominy is available in the Latin aisle of grocery stores.
• Chilies de arbol are thin hot chilies from Mexico that are usually sold dried. If unavailable, substitute Thai bird chilies.
Serving Suggestion: Serve pozole with assorted toppings, such as finely shredded iceberg lettuce or green cabbage, thinly sliced radishes, finely chopped onion and lime wedges.