Pozole Rojo de Puerco

In a large heavy-bottomed pot or Dutch oven, add the cubed pork, half of the onion, and 4 cloves of garlic. Cover with 4 quarts of water and bring to a boil. Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for 1 hour.

While the pork is simmering, lightly toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Place the toasted chilies in a bowl of hot water and soak for 20 minutes.

Place the soaked chilies into a blender with the remaining onion, 4 cloves of garlic, cumin, and 1 cup of the chili soaking liquid. Blend until completely smooth. Strain the mixture through a fine-mesh sieve to remove any bits of skin.

Heat the vegetable oil in a skillet over medium heat. Carefully pour in the chili sauce (it may splatter) and cook, stirring constantly, for about 5 minutes to develop the flavor.

Add the fried chili sauce, rinsed hominy, and Mexican oregano to the pot with the pork. Season with salt.

Continue simmering the pozole uncovered for another 45 to 60 minutes, or until the pork is fork-tender and the hominy has 'bloomed' (opened up slightly).

Taste and adjust seasoning with more salt if needed. Remove the large pieces of onion used for the initial broth.

Serve hot in deep bowls, accompanied by side dishes of shredded cabbage, sliced radishes, diced onions, lime wedges, dried oregano, and crispy tostadas.