Pozole Rojo

Ingredients

• 2 1/4 lbpork shoulder, cut into large cubes
• 6guajillo chillies, stemmed and deseeded
• 2ancho chillies, stemmed and deseeded
• 1white onion, halved
• 6 clovegarlic
• 1 tbspdried oregano
• 2bay leaves
• 1.8 lbhominy, drained weight, from tins
• 1 tbspsea salt
• 7 ozwhite cabbage, very finely shredded, to serve
• 8radishes, thinly sliced, to serve
• 3limes, cut into wedges, to serve
• 2 3/4 quartswater

Method

1. 1

   Put the pork, onion halves, garlic, bay leaves and salt in a large pot with the water. Bring to a boil, skim the foam, then simmer gently for 90 minutes until the pork is tender.

2. 2

   Toast the guajillo and ancho chillies in a dry pan for 30 seconds a side, then soak in just-boiled water for 15 minutes. Blend with the oregano and 200 ml of the soaking liquid until completely smooth.

3. 3

   Push the chilli paste through a sieve straight into the pot, pressing hard and discarding the skins left behind. Fish out the onion, garlic and bay.

4. 4

   Stir in the drained hominy and simmer uncovered for a further 35 minutes so the broth reduces slightly and the flavours settle. Taste and add salt.

5. 5

   Ladle into deep bowls and put the shredded cabbage, radishes and lime wedges on the table so everyone builds their own.