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Jalisco's version of this iconic hominy soup features tender pork in a rich red chile broth. This high protein, family dish is a fresh, satisfying meal perfect for celebrations and gatherings.
Trim excess fat from the pork shoulder, then cut into large chunks. Place pork in a large pot with half the white onion (cut in quarters), 3 garlic cloves, bay leaves, and cover with 10 cups of water. Bring to a boil, skimming any foam, then reduce to a gentle simmer over medium-low heat for 1.5–2 hours until the pork is tender.
While the pork cooks, rinse the dried guajillo chiles and remove stems and seeds. Toast the chiles in a dry skillet over medium heat for 1 minute per side, pressing them flat, until fragrant but not burned. Transfer to a bowl and cover with hot water to soak for 15 minutes until softened.
Drain the guajillo chiles. Blend them in a blender with 1 peeled garlic clove, the remaining half onion (chopped), 1/2 cup pork broth from the pot, and oregano. Blend until very smooth. Strain the puree to remove skins and seeds.
In a separate pan, heat vegetable oil over medium heat. Add the chile puree and cook, stirring gently, for 3–4 minutes until thickened and the oil takes on a red hue. Season with salt and pepper.
Remove the pork pieces and shred them coarsely. Strain the pork broth, return both pork and broth to the pot, and add rinsed hominy. Stir in the red chile sauce, mix well, and simmer uncovered for another 30–40 minutes, allowing flavors to blend and broth to slightly thicken. Skim off any excess fat; adjust salt and pepper if needed.
To serve, ladle pozole into bowls and top with shredded cabbage, sliced radishes, and lime wedges. Serve hot, accompanied with corn tortillas if desired.
