Pozole Rojo Recipe (Mexican Red Posole) - Chili Pepper Madness

Ingredients

• 3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks)
• 1.5 pounds hamhocks ((See RECIPE NOTES for other options))
• 1 large white onion (quartered)
• 2 carrots (rough chopped)
• 2 stalks celery (rough chopped)
• 1 large head garlic (peeled)
• 2 bay leaves
• Salt to taste
• 4 quarts water
• 3 15- ounce cans white hominy (drained and rinsed )
• 4-5 guajillo peppers (1 ounce by weight)
• 4-5 ancho peppers (2 ounces by weight)
• 1 small white onion (rough chopped)
• 5 garlic cloves
• 1 teaspoon dried Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin (optional)
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• Shredded lettuce, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired)