Boil the water and add the meat

• Bring the water to a boil in a large pot.
• Add the salt, the pork ribs and the cubed pork shoulder, then mix and bring back to a boil.

Skim and simmer the broth

• Skim the surface to remove impurities from the meat.
• Add the onion and bay leaves, cover, reduce the heat to medium low and cook until the meat is tender.

Add the hominy

• Rinse the hominy well and add it to the pot.

Soften the chiles

• Rinse the chiles and place them in the pot on top of the broth.
• Let them soak and cook until softened, then transfer them to the blender.

Skim the broth

• Skim the oily top layer of the broth to remove as much fat as possible.

Blend the red sauce

• Pour enough broth into the blender to cover the chiles.
• Add the onion, garlic, chicken bouillon, oregano and cumin seeds.
• Blend until smooth.

Fry and add the sauce

• Pour the sauce into the pot, straining if needed.
• Fry the sauce in the pot to enhance the flavors, then taste and adjust the salt.

Finish cooking

• Cover and let the pozole continue cooking so all the flavors come together.

Serve

• Serve the pozole hot with your favorite garnishes.