Mexican Posole Rojo

Ingredients:

• 900 g pork shoulder, cut into 2 pieces
• 350 g dried cusco corn (Mote), soaked overnight
• 3/4 cup dried chile de árbol peppers
• 4 - 5 dried ancho chili peppers
• 6 cloves of garlic (2 crushed, 4 finely chopped)
• 1 large onion, chopped
• 2 tsp ground cumin
• 1 tbsp. l. dried oregano
• 1 bay leaf
• Salt
• 2 tablespoons of vegetable oil
• 8 cups lightly salted chicken broth
• Diced avocado, shredded cabbage, sliced ​​radish, fresh parsley, for garnish

Preparation:

1. Prepare the chili sauce: Cut the stems off the peppers and shake out the seeds. Place the peppers in a bowl and pour 1.5 cups of boiling water over them. Press down firmly with the bowl to completely submerge them. Soak until softened, about 30 minutes. Transfer the peppers and water to a blender. Add crushed garlic and 1/2 teaspoon of salt and blend until smooth.
2. Prepare posole rojo: Rub the pork with cumin and 1/2 teaspoon salt. Heat the vegetable oil in a heavy-bottomed saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 2 minutes. Increase the heat to medium-high and push the onion aside with a spatula. Add the pork and brown on all sides, about 5 minutes.
3. Add 2 cups water, chicken broth, oregano, bay leaf, 1/2 teaspoon salt, and 1/2 cup chili sauce. Bring to a boil and simmer, covered, for about 2 hours.
4. Stir the corn kernels into the stew and continue simmering until tender, about 2 more hours. Remove the bay leaf. Place the pork on a cutting board and cut into large pieces. Mix the meat with the posole rojo and add more broth if needed. Add salt to taste.
5. Serve Mexican posole rojo soup with remaining chili sauce and vegetables.