Pozole rojo

Cut the pork shoulder into one inch cubes and rub the pork and ribs all over with the salt and black pepper; the meat should be at room temperature and patted dry so it sears.

Put the chiles de arbol, chiles pasilla, half onion and the New Mexico chile pods in a small pot, cover with water, bring to a boil over medium-high heat.

Transfer the chiles and their water to the blender cup.

Add the thyme, bay leaves, garlic, chicken bouillon, cumin, oregano and five cups of water and blend to a smooth sauce.

Melt a tablespoon of lard or oil in a large pot over medium-high heat.

Brown the meat in a single layer, flipping after a couple of minutes, working in batches, and heat three quarts of water meanwhile.

Return all the meat to the pot, add the hot water and bring to a simmer.

Skim all the scum off the top so the broth is clean.

Add the blended sauce, straining it if needed, reduce to medium-low and bring back to a simmer.

Taste for salt, add the two bay leaves, cover and cook about one hour thirty minutes.

Add the well cleaned hominy and the tablespoon of oregano and mix through.

Cook another 30 minutes, until the meat is tender enough to fall apart.

Serve topped with cabbage, lime juice, avocado, green onion, cilantro and radishes, with a tostada alongside.