Caldo de Pozole Rojo (Mexican Independence Day)

Ingredients

• 1kg pork shoulder, cut into 3cm cubes
• 500g pork bones (for stock)
• 400g dried guajillo chiles
• 6 dried ancho chiles
• 1 medium yellow onion, quartered
• 8 cloves garlic, smashed
• 2L chicken or pork stock
• 8 whole cloves
• 1 cinnamon stick (10cm)
• 5g cumin seeds
• 15g Mexican oregano
• 10g sea salt
• 2g Tellicherry black pepper
• 400g dried hominy (pozole blanco), reconstituted

Method

1. 1
   Toast guajillo and ancho chiles in a dry skillet over medium heat, 1 minute per side; transfer to a bowl, pour 250ml hot water over, soak 15 minutes.
2. 2
   Blend soaked chiles with soaking liquid, onion, and garlic until completely smooth, 2 minutes; strain through fine-mesh sieve, pressing solids.
3. 3
   In a heavy pot, render pork bones over medium heat 5 minutes; add pork shoulder cubes, brown 8–10 minutes, stirring occasionally.
4. 4
   Toast cloves, cinnamon, cumin, and oregano in a dry pan 1 minute; add to pot along with chile purée, stir constantly 3 minutes.
5. 5
   Pour in stock, bring to a boil, then reduce to a simmer; cook covered 1.5 hours until pork is tender.
6. 6
   Add reconstituted hominy, season with salt and pepper, simmer 20 minutes uncovered.
7. 7
   Skim fat from surface, adjust seasoning, ladle into wide bowls.
8. 8
   Serve with lime wedges, thinly sliced radishes, shredded cabbage, and crispy tortilla chips on the side.