Pozole — hominy preparation and the ancient soup

Ingredients

• 1kg pork shoulder, skin-on, cut into 5cm cubes
• 200g dried guajillo chillies
• 100g dried ancho chillies
• 50g dried chipotle chillies
• 2L pork or chicken stock
• 120ml apple cider vinegar
• 60ml lard, Mexican
• 1 large white onion, halved
• 12 garlic cloves
• 15ml dried oregano, Mexican
• 10ml ground cumin, toasted
• 5ml cinnamon powder, Ceylon
• 3ml clove powder
• 2 bay leaves
• 2 licorice root pieces, small
• Salt and Tellicherry black pepper, to taste
• For serving
• 2 large white onions, thinly sliced
• 60ml fresh lime juice
• Fresh radishes, thinly sliced
• Fresh oregano leaves
• Warm corn tortillas
• Tortilla chips

Method

1. 1
   Toast guajillo, ancho, and chipotle chillies in dry skillet 30 seconds per side; soak in 480ml hot water 25 minutes; drain, reserving soaking liquid.
2. 2
   Blend soaked chillies, garlic, cumin, oregano, cinnamon, clove, and licorice root with reserved soaking liquid until completely smooth; strain through fine sieve.
3. 3
   Heat lard in heavy pot; brown pork in batches 5 minutes per side; remove and set aside.
4. 4
   Pour chilli sauce into pot; cook 3 minutes, then add browned pork, stock, vinegar, onion halves, and bay leaves.
5. 5
   Bring to boil, reduce heat to low, cover, and simmer 2 hours until pork is extremely tender; season with salt and pepper.
6. 6
   Remove pork with slotted spoon; keep warm, reduce broth uncovered 20 minutes until sauce thickens and darkens.
7. 7
   Combine sliced onions with lime juice and pinch of salt; let sit 10 minutes.
8. 8
   Serve hot pozole in bowls; ladle broth over pork, garnish with pickled onions, radishes, and oregano; serve with warm tortillas and crispy tortilla chips on the side.