• Cut the stem end off one yellow onion and peel the paper away, but leave the root end intact so the onion stays in one piece. Place the onion straight into the inner pot of the Possible Cooker Pro. Trim the top off the garlic bulb, peel away any loose papery skin (don't separate the cloves), and add the whole bulb to the pot and add in 4 cups of chicken stock.
  1 large yellow onion, 1 large bulb garlic, 6 cups chicken broth, divided
• Snap the stems off the dried guajillo and ancho chiles. Open each chile and shake out as many seeds as possible, removing any tough stem still attached at the top of the anchos. Drop all the chiles into the pot with the onion and garlic. A few stray seeds in the pot are fine, just don't dump them all in.
  2 dried ancho chiles, 4 dried guajillo chiles
• Trim the bone-in pork shoulder. Locate where the bone ends and cut straight down to separate a 3 to 4 pound section for the soup, reserving the rest for another meal. Remove the bone, leaving as much meat on it as you'd like, and reserve the bone to add to the pot for a richer broth. Cut the pork into 1½ to 2 inch cubes, leaving the fat layer on for flavor. Place the cubed pork in a large bowl, sprinkle with the cumin, fine grind sea salt, and black pepper, and rub the seasoning gently into the meat. Add to the pot with the pork bone. Stir.
  2 teaspoon ground cumin, 2 teaspoon fine grind sea salt, 1 teaspoon black pepper, 2 bay leaves, 3-4 lbs bone-in pork shoulder, cut into 1½ to 2 inch cubes, 1 Tablespoon Mexican Oregano
• Place the lid on the Possible Cooker Pro, set the function to Braise, set the time to 3 hours, and press Start. After 1 hour, move on to the next step. .

Blend the sauce

• After the first hour, fish out the cooked onion, the whole garlic bulb, and all of the chiles. Place the onion on a cutting board, cut off the now-soft root, and drop the onion into a blender cup. Squeeze the softened garlic cloves out of their skins directly into the blender (be careful, the bulb is hot). Add the cooked chiles. Pour in 1 cup of cold chicken broth and add 2 to 3 corn tortillas, torn into pieces.
  2-3 corn tortillas
• Blend on a smoothie or extract setting until the mixture is completely smooth. Pour the blended sauce through a fine mesh strainer set over a large bowl, working it through with a spatula to push the sauce through and leave the gritty pepper skins behind. Use the remaining 1 cup of cold chicken broth to rinse the blender and finish straining the sauce. Discard the solids left in the strainer.
• Pour the strained red chile sauce back into the pot with the pork. Add the drained and rinsed white hominy. Stir gently to combine.
  3 (15 oz) cans white hominy
• Place the lid back on, set Braise to 2 more hours (the original 3-hour timer should still be running with about 2 hours left), and let it cook undisturbed. The Possible Cooker Pro will switch to Keep Warm at the end of the cycle and the soup can sit on Keep Warm for several hours if needed.
• Once the braise is done and the pork is fork-tender, remove the bone with tongs. Pull off any meat still on the bone and return it to the pot. Fish out the bay leaves and discard. Taste the broth and add additional fine grind sea salt if needed.
• Ladle the pozole into bowls. Top each bowl with shredded green cabbage, finely chopped onion, sliced radishes, fresh cilantro, and a generous squeeze of lime. Serve with crispy tostadas or tortilla chips on the side and crumbled cotija cheese if desired. Stir the cabbage in and let it soften slightly in the hot broth before digging in.
  2 cups shredded green cabbage, ½ cup yellow or white onion, finely chopped, 4-6 radishes, thinly sliced, ¼ cup fresh cilantro, chopped, 1 lime, cut into wedges, 6-8 tostadas or tortilla chips, ¼ cup crumbled cotija cheese