Mexican Pork Posole Rojo 

Ingredients:
2 pounds pork shoulder (or pork butt), cut into chunks
1 large onion, quartered
4 cloves garlic, minced
8 cups chicken broth (or water)
1 can (15 oz) hominy, drained and rinsed
3-4 dried guajillo chilies, stems and seeds removed
1-2 dried ancho chilies, stems and seeds removed
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Sliced radishes, diced avocado, and chopped onions for garnish (optional)
Directions:
Prepare the chilies:

In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for about 1-2 minutes until fragrant. Be careful not to burn them.
Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes until softened. Drain and blend them with a little water to make a smooth paste.
Cook the pork:

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork chunks and brown on all sides.
Once browned, add the quartered onion and minced garlic, cooking for another 2-3 minutes until fragrant.
Combine ingredients:

Stir in the chili paste, chicken broth (or water), cumin, oregano, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork.
Add hominy:

Once the pork is tender, add the drained hominy to the pot. Simmer for an additional 20-30 minutes to heat through and allow the flavors to meld.
Serve:

Ladle the posole into bowls and garnish with chopped cilantro, lime wedges, and any other desired toppings like radishes, avocado, or diced onions.
Enjoy your delicious Mexican Pork Posole Rojo!