Pozole Rojo (Mexican Pork and Hominy Soup)

Ingredients

For 6 portions

• 🥩 1,000g pork roast, shoulder
• 🥤 2,500ml tap water
• 🧅 2 medium onions
• 🧄 6 cloves garlic
• 🌿 2 leaves bay leaf
• 🌶️ 40g ancho chillies (dried)
• 🌿 1 Tsp cumin powder
• 🌿 2 Tsp oregano
• 🧂 2 Tsp salt
• 🌽 800g hominy, canned
• 🥬 250g green cabbage
• 🪴 150g radish
• 🍋 3 pieces lime
• 🌿 1 Tsp chilli flakes

Method

1. Cut the pork shoulder into large chunks and put in a big pot with the water, one halved onion, 3 whole garlic cloves, the bay leaves and the salt. Bring to the boil, skim, then simmer gently, partly covered, for 2 hours until very tender.
2. Meanwhile, remove the stems and seeds from the dried chillies (ancho, or guajillo if you can find them). Toast them in a dry pan for 30 seconds a side, then soak in boiling water for 20 minutes.
3. Blend the drained chillies with the remaining garlic, the cumin, half the oregano and a ladle of the pork broth until very smooth. Push through a sieve into the pot.
4. Lift out the pork, shred it into large pieces and return it. Add the drained hominy and simmer for 30 minutes more. Taste for salt.
5. Finely shred the cabbage, thinly slice the radishes and the remaining onion, and cut the limes into wedges.
6. Serve the pozole in deep bowls, with the cabbage, radish, onion, lime, chilli flakes and remaining oregano for everyone to add at the table.