Creating Hearty Pozole Rojo is straightforward if you follow these easy steps:

1. Prepare the Chiles: In a small pot, bring water to a boil. Remove from heat and add the guajillo and ancho chiles. Let them soak for 15-20 minutes until softened.

2. Sauté the Aromatics: In a large pot, heat vegetable oil over medium heat. Add the diced onion and garlic, sautéing until golden and fragrant.

3. Brown the Meat: Add the pork shoulder cubes to the pot. Cook until browned on all sides, about 5-7 minutes.

4. Blend the Chiles: Once softened, transfer the soaked chiles to a blender. Add a cup of chicken broth and puree until smooth.

5. Combine Ingredients: To the pot with the pork, add the chile puree, remaining chicken broth, ground cumin, and dried oregano. Stir well to combine.

6. Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the pork is tender.

7. Add Hominy: Stir in the drained hominy and cook for an additional 20 minutes, allowing flavors to meld together.

8. Season: Taste and adjust the seasoning with salt as needed.

9. Serve: Ladle the pozole into bowls and garnish with toppings of your choice, such as shredded cabbage, sliced radishes, diced avocado, and a squeeze of fresh lime.