Pozole Rojo

Method

1. 1

   Cover the pork with 3 litres of water, add the onion, half the garlic, bay leaves and a big pinch of salt. Simmer, skimming, for 90 minutes until tender.

   💡 Keep it at a lazy bubble — a hard boil clouds the broth and toughens the meat.

2. 2

   Toast the chilies in a dry pan until fragrant, then soak in hot water for 15 minutes.

3. 3

   Blend the soaked chilies with the remaining garlic, the oregano and a ladle of broth until completely smooth.

4. 4

   Fish out the onion and bay leaves, shred the pork coarsely and return it to the pot.

5. 5

   Stir in the chile purée and the hominy; simmer 30 minutes more so the broth turns brick-red and the flavors knit together. Season well.

6. 6

   Serve in deep bowls and let everyone pile on cabbage, radish, oregano and lime at the table, with tostadas alongside.

   💡 The toppings go on at the table, not in the pot — the contrast of hot and cool is the dish.