Pozole Rojo

Ingredients

Quantities are for one portion.

• 20 gdried guajillo chilis
• 1radish, sliced
• 30 gwhite cabbage, shredded
• 1onion, quartered
• 100 gcanned hominy (maize kernels), rinsed
• salt to taste
• 1lime wedge
• 150 gpork shoulder, cubed
• 2garlic cloves

Method

1. Place the cubed pork shoulder, onion, and garlic in a heavy pot. Cover with water, add salt, and simmer slowly for over an hour until the meat is very tender.
2. Remove the stems and seeds from the dried guajillo chilis. Boil them in a little water until soft and pliable.
3. Blend the soft chilis with a splash of their water until smooth to create an intense red paste.
4. Stir the red chili paste into the simmering pork broth.
5. Add the rinsed hominy kernels to the red soup. Simmer for twenty minutes to allow flavors to develop.
6. Check the seasoning and ensure the pork is falling apart and the hominy is tender.
7. Serve the hot soup in a deep bowl, topped with shredded cabbage, sliced radish, and the lime wedge.