Pozole Rojo

The recipe

Instructions

1. 1
   Toast the dried chillies briefly, then soak in hot water for 15 minutes. Blend with garlic, cumin and a cup of soaking water.
2. 2
   Cube the pork. Brown in a heavy pot, then add stock, halved onion and oregano. Simmer 90 minutes until tender.
3. 3
   Add the hominy and the blended chilli paste. Simmer another 20 minutes, taste for salt.
4. 4
   Shred the cabbage finely, slice the radishes, lime into wedges. Chop coriander.
5. 5
   Ladle pozole into bowls. Each diner tops their own with cabbage, radish, lime juice and coriander.

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