Pozole Rojo

Ingredients

• 1kg pork shoulder, cut into large chunks
• 2 cans white hominy, drained
• 6 guajillo chillies, stemmed and deseeded
• 3 ancho chillies, stemmed and deseeded
• 1 onion, halved
• 6 garlic cloves
• 2 teaspoons dried oregano
• 2 bay leaves
• 2 litres water or stock
• Salt
• To serve: shredded cabbage, sliced radish, diced onion, lime wedges, dried oregano

Before you cook

• Toast the dried chillies in a dry pan for 30 seconds a side until fragrant but not scorched.
• Soak the toasted chillies in hot water for 20 minutes.

Steps

1. Simmer the pork with half the onion, 3 garlic cloves and the bay leaves in the water for 90 minutes, skimming the foam.
2. Blend the soaked chillies with the remaining onion and garlic and a ladle of the cooking liquid until completely smooth.
3. Strain the chilli purée through a sieve, pressing hard, and discard the skins left behind.
4. Stir the strained purée into the pot with the oregano.
5. Add the hominy and simmer for another 40 minutes.
6. Shred the pork roughly in the pot with two forks.
7. Season well; it needs more salt than you expect.
8. Serve with the toppings on a separate plate so everyone builds their own bowl.