Traditional Red Pozole

Serves: 6–8
Preparation: 25 minutes
Cooking: Approximately 2 hours

Ingredients

-1 kg pork shoulder, cut into large pieces

-800 g cooked hominy, drained and rinsed

-4 dried guajillo chillies, deseeded

-2 dried ancho chillies, deseeded

-½ white onion

-4 garlic cloves

-1 bay leaf

-1 teaspoon Mexican oregano

-Salt to taste

-Approximately 2.5 litres water

To Serve

-Finely shredded lettuce

-Sliced radishes

-Chopped white onion

-Lime wedges

-Mexican oregano

-Tostadas

Method

1.- Place the pork, half the onion, two garlic cloves, bay leaf, salt and water in a large pot. Bring to a boil, remove any foam, then cover and simmer for 60–90 minutes, until the meat is tender.

2.- Meanwhile, lightly toast the guajillo and ancho chillies in a dry pan without burning them. Soak them in hot water for 15 minutes.

3.- Blend the softened chillies with two garlic cloves, oregano and approximately 250 ml of the soaking water until smooth. Strain the sauce.

4.- Add the chilli sauce and hominy to the pot. Simmer uncovered for another 30 minutes, allowing the flavours to combine. Adjust the salt if needed.

5.- Serve hot with lettuce, radishes, onion, lime, oregano and crispy tostadas.