Pozole Rojo (Mexican Pork And Hominy Stew)

• 2 (16 ounce) cans white hominy, drained
• water to cover
• 1 head garlic, cloves peeled
• salt to taste
• 1 pound boneless pork shoulder, cubed
• 1 pound boneless pork loin, cubed
• 1/2 pound pork neck bones
• 1 large plum tomato
• 4 ounces dried guajillo chiles, stemmed and seeded
• 1 clove garlic
• 1/4 teaspoon dried oregano
• 1 pinch ground cumin
• 2 cups water
• Toppings:
• 1 head iceberg lettuce, finely shredded
• 1 small onion, diced
• 4 limes, quartered

1. Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
2. 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.
3. 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.
4. 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.
5. Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
6. Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
7. Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

white hominy, water, garlic, salt, pork shoulder, pork loin, pork, tomato, guajillo chiles, clove garlic, oregano, ground cumin, water, toppings, onion

Taken from www.allrecipes.com/recipe/257061/pozole-rojo-mexican-pork-and-hominy-stew/ (may not work)