5 lbs. pork butt, trimmed and cubed into bite-sized pieces
2 lg. white onions, chopped
1 (14 oz.) can diced tomatoes
8 cloves garlic, minced
4 (32 oz.) boxes of beef stock
1 cup red chile paste
1 tbsp. oregano
1 bunch cilantro, chopped
10 fresh limes, cut into wedges
2 bunches radishes, thinly sliced
½ head cabbage, shredded thin
Red Chile Paste
Preheat oven to 350°F.
Remove stems and as many seeds as you can from all of the dried chiles. Then, place them on a sheet tray and toast in the oven (5-10 minutes). Watch carefully to ensure the chiles do not burn.
Place chiles, onion, garlic, and oregano in a large bowl, pour the boiling water over ingredients, and cover tightly with plastic wrap. Let the ingredients steep in the water for 15 minutes, or until all ingredients are softened.
Drain liquid from chile mixture and set aside.
Place remaining ingredients into a blender and purée until a smooth paste forms. Add reserved liquid to the blender, a little at a time, until desired consistency is formed.
Red Chile Paste
In a large heavy bottom stock pot, sear the pork over medium high heat, stirring occasionally. This can take up to 30-35 minutes. Sear the pork until all of the moisture is cooked out and the pork starts to get crispy and browned.
Add in the onions and continue cooking until the onions start to soften, stirring occasionally.
Add in the garlic and stir to combine.
Add diced tomatoes and enough beef stock to cover all ingredients, start with two boxes.
Add in the oregano and chile paste, stir until all is combined.
Add the other two boxes of beef stock, stir, and bring to a boil.
Once pozole is boiling, place the lid on the pot, leaving a slight crack, reduce to a simmer for 3-3 ½ hours.
30 minutes before serving add Mexican hominy and allow enough time for it to come to
Serve and garnish with cabbage, radish, cilantro, and wedges of lime.