Pozole rojo

Ingredients

• 1.5 kg pork shoulderFind in the shop →
• 1 jar white hominyFind in the shop →
• Dried guajillo or ancho chilies (or chili powder)Find in the shop →
• 1 onion, 1 head of garlic, oregano, cuminFind in the shop →
• Shredded cabbage, radishes, onion, limesFind in the shop →
• Tostadas or tortillas to serveFind in the shop →

Method

1. Cook the pork in pieces with the onion, garlic and salt in 4 litres of water, 1 h 30 over low heat.
2. Soak the seeded chilies in hot water 20 minutes, then blend with a little garlic and oregano; strain.
3. Add the chili sauce and rinsed hominy to the broth; simmer 30 minutes.
4. Adjust the salt and add the cumin.
5. Serve in large bowls with cabbage, radish, onion, oregano and lime on the side, and tostadas.