Foryoueats: Red Pozole

Ingredients

• 2 ½ pounds pork shoulder, cut into 2-inch chunks
• 2 ½ pounds pork shanks
• 1 ½ pounds pork feet
• 1 medium yellow onion, peeled, but left whole
• 1 medium carrot, peeled and cut in half
• 2 stalks celery, cut in half
• 2 tablespoons kosher salt, or more to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons ground cumin
• 3 large bay leaves
• 4 quarts water, divided
• 2 tablespoons dried Mexican oregano
• 12 medium garlic cloves, unpeeled
• 3 ounces dried guajillo chiles, stemmed and seeded
• 1 ounce dried ancho chiles, stemmed and seeded
• 2 (30 ounce) cans white hominy, drained and rinsed