Pozole Rojo (Jalisco — Red Hominy and Pork Soup)

Ingredients

• 1.5 kg pork shoulder, cut into 3 cm cubes
• 500 g dried pozole corn (or frozen white hominy, thawed), rinsed
• 2 dried guajillo chiles, deseeded
• 3 dried ancho chiles, deseeded
• 1 dried árbol chile (whole, for heat)
• 10 garlic cloves
• 1 white onion, quartered
• 1 tablespoon Mexican oregano (or 1.5 tsp dried oregano)
• 1.5 teaspoons cumin seed, toasted
• 2 bay leaves
• 10 g sea salt
• Black pepper, to taste
• For serving: shredded cabbage, sliced radishes, lime wedges, tostadas, dried oregano, sea salt

Method

1. 1
   Place pork cubes in a large pot of cold salted water, bring to a boil, and simmer for 20 minutes, skimming impurities from the surface; drain and rinse the pork.
2. 2
   In a dry pan over medium heat, toast dried guajillo, ancho, and árbol chiles for 2 minutes per side until fragrant; remove and soak in 500 ml hot water for 15 minutes until softened.
3. 3
   Blend soaked chiles with their soaking liquid, garlic, and cumin into a smooth purée; strain through a fine sieve into a bowl.
4. 4
   Return cleaned pork to the pot with 2 litres of fresh water, add onion and bay leaves, and bring to a boil; reduce heat and simmer for 1 hour until pork is tender.
5. 5
   Add rinsed pozole corn and simmer for 40 minutes until corn kernels open and are tender.
6. 6
   Stir in chile purée and Mexican oregano, then simmer for 15 minutes; season with sea salt and black pepper.
7. 7
   Remove bay leaves and serve in large bowls; diners garnish with shredded cabbage, radishes, lime, tostadas, dried oregano, and sea salt at the table.