Food Network offers a Mexican pozole rojo recipe on FoodNetwork.com. The recipe calls for chiles de arbol, ancho chiles, garlic, pork shoulder and onion. The pozole is seasoned with cumin, bay leaf, oregano and salt, and it is topped with avocado, cabbage, onion, radish and cilantro.
Stem and seed 3/4 cup of dried chiles de arbol and 4 to 5 dried ancho chiles, and then set in hot water for 30 minutes to rehydrate. Blend with 1 1/2 cups of the soaking liquid and 2 smashed cloves of garlic. Push through a mesh sieve, and discard any solids. Rub a halved 2-pound boneless pork shoulder with 2 teaspoons of cumin and 1/2 teaspoon of salt. Cook 1 chopped white onion and 4 minced garlic cloves with 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.
Add the pork to the pot, and sear until browned all over. Add 2 cups of water, 8 cups of chicken broth, 1 tablespoon of dried Mexican oregano, 1 bay leaf, 1/2 teaspoon of salt and 1/2 to 3/4 cup of the chile sauce. Bring to a simmer, partially cover and cook for about three hours. Stir in 3 15-ounce cans of drained and rinsed white hominy, and simmer for another hour until the pork falls apart.
Discard the bay leaf, extract and roughly chop the pork, and then stir the pork back into the pozole. Add water if the pozole is too thick. Season with salt, and serve with avocado, cabbage, onion, radish and cilantro.