Pork Pozole Rojo

I love, love this dish. You can add as much or as little of the slow-roasted pork as you wish; I like an even amount of hominy and pork. The key is using a high-quality chili powder—just make sure it’s fresh. Or combine a mix of your favorite dried chiles (ancho, guajillo, árbol, chipotle), toast them in an oven or dry skillet till crisp, dump out their seeds, and pulverize them in a spice or coffee grinder. Equally important is the hominy itself. You can buy it canned, but it doesn’t come