Pozole Rojo | Liam's Recipes | Umami

Ingredients

• 1-1.5 lbs pork butt (or shoulder, any stewing cut is fine)
• 1 can of hominy, drained and rinsed (about 25 oz is fine)
• 2 quarts of chicken stock (7-8 cups)
• 1 yellow onion, roughly sliced
• ¼ cup garlic cloves, peeled and left whole
• 3 guajillo chiles
• 2 chile ancho
• 2 tbsp dried oregano
• 2 tbsp black pepper, cracked
• 1 tbsp cumin
• 1 tbsp sesame seeds
• 3 bay leaves
• Neutral high heat oil
• Salt and lime juice to taste.