1-First, in a large stockpot, combine the pork with the halved onion, whole head of garlic, bay leaves, salt, and water. Bring it to a boil, then simmer uncovered for 1½ to 2 hours until the meat is tender. Once done, shred the pork into bite-sized pieces and remove the aromatics from the pot before returning the meat.

2-Next, prepare the red chili sauce by simmering the dried chiles in water until softened, about 15 minutes. While they soak, roast the onion and garlic under the broiler until lightly charred, then let them cool. Blend the softened chiles, roasted onion and garlic, oregano, salt, and 1 cup of the chili soaking water until smooth.

3-Pour the red chile sauce and drained hominy into the stockpot with the pork, stir well, and simmer partially covered for 1 hour. This step allows all the flavors to meld together, creating that signature pozole rojo taste. For a how to make pozole rojo experience, serve it hot in bowls and garnish with your preferred toppings for a personalized touch.