First Step: Prep and Toast Chiles
Preheat your oven to 350°F (175°C). Place the dried guajillo, ancho, morita or chipotle, and chile de árbol peppers on a baking sheet and toast for about 5 minutes. Toasting enhances their smoky aroma and deepens flavor. Once toasted, transfer them to a bowl and cover with approximately 3 cups of hot water. Let them soak for about 15 minutes until softened.

Second Step: Prepare Hominy
While the chilies are soaking, rinse and drain the canned hominy thoroughly under cold water. Set aside to use later in the stew.

Third Step: Brown the Pork
Heat 2 tablespoons of neutral oil in a large Dutch oven or heavy pot over medium-high heat. Season the pork shoulder with salt and freshly ground pepper. Sear pork pieces until deeply browned on all sides this usually takes about 4 to 5 minutes per side. Remove the pork and set aside.

Fourth Step: Create the Red Chile Sauce
Drain the softened chilies, reserving some soaking liquid. In a blender, combine toasted chilies, garlic cloves, sliced onion, cumin, oregano, white vinegar, salt, and a portion of the chili soaking liquid. Blend until smooth. For a silky texture, strain the sauce through a fine mesh sieve if desired.

Fifth Step: Braise the Pork
In the same pot, sauté the remaining onion until slightly softened. Return the browned pork to the pot, and pour the prepared chile sauce over it. Add the bay leaves. Cover and place in a preheated 350°F oven. Braise for about 3 hours, turning the pork occasionally, until the meat is very tender and easy to shred. Alternatively, cook in a slow cooker on high for 4 hours or low for 8 hours.

Sixth Step: Shred and Simmer with Hominy
Once cooked, remove pork from the pot and let it rest for 20 minutes in its juices. Shred the meat, discarding bones and excess fat. Return the shredded pork and any remaining juices to the pot. Add rinsed hominy and chicken stock. Simmer gently on the stovetop for 45 minutes to allow the flavors to meld. Remove bones and bay leaves before serving. Adjust salt and pepper to taste, and add extra broth if the stew is too thick.

Final Step: Serve with Traditional Garnishes
Serve the pozole rojo hot, accompanied by garnishes like shredded cabbage, sliced radishes, diced onion, fresh cilantro, lime wedges, diced avocado, sliced jalapeños, and crumbled cotija cheese. Warm corn tortillas make perfect sides or dippers, completing the authentic Mexican meal experience.