1. Prepare the Chiles

Start by removing the stems and seeds from the dried guajillo chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant. This enhances their flavor and brings out their natural oils.

2. Make the Broth

In a blender, combine the toasted chiles with 1 cup of broth and blend until smooth. This will create a flavorful chile paste that serves as the foundation of your broth. Set aside.

3. Brown the Meat

In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Season the pork shoulder with salt and pepper, then sear it on all sides until browned (about 5-7 minutes). This adds depth to the flavor, creating a lovely crust on the meat that locks in juices.

4. Add Aromatics

Remove the pork and set it aside. In the same pot, add the chopped onion and sauté until softened (about 3-4 minutes). Add the minced garlic and cook for another minute until fragrant.

5. Combine Ingredients

Return the pork to the pot. Add the blended chili mixture, the remaining broth, hominy, cumin, and oregano. Stir well to combine. The mixture will start to smell incredible at this point, with the spices and aromatics mingling beautifully.

6. Cook the Posole

Bring the mixture to a simmer. Cover and reduce the heat to low. Let it cook for about 1.5 hours, or until the pork is tender and easily shreds with a fork. If using chicken, it may take around 45 minutes. If you’re using an Instant Pot, you can cook it on high pressure for about 30 minutes, then release the pressure naturally.

7. Shred the Meat

Once the pork is tender, remove it from the pot and shred it with two forks. Return the shredded meat to the pot and stir to combine. Taste and adjust seasoning with more salt and pepper if needed.

8. Serve

Ladle the posole into bowls and let everyone customize their own with fresh toppings like shredded cabbage, sliced radishes, diced avocado, cilantro, and a squeeze of lime. Don’t forget the tortilla chips for that extra crunch!