Caldo de Pozole Rojo (Mexican Independence Day)

Pozole — the ancient hominy and meat stew of Mexico — is eaten across the country on September 15–16 for Mexican Independence Day celebrations. The red version (pozole rojo), made with dried guajillo and ancho chiles, pork, and nixtamalised hominy corn, is one of the most ancient preparations in Mexican cooking — a direct descendant of Aztec ritual foods consumed at sacred ceremonies, in which the hominy represented the corn of life. Pozole rojo is a deeply substantial soup: the pork (shoulder and trotters for maximum gelatin and richness) simmered until completely yielding, the hominy cooked until the kernels have bloomed ('flowers'), and the soup seasoned with the rehydrated red chile sauce. At the table, a generous spread of garnishes — shredded cabbage, radish, oregano, lime, tostadas, and avocado — allows each diner to customise their bowl. This garnish table is traditional and non-optional.