Pozole Rojo

A Mexican celebration soup: pork, hominy, and a deep red chile broth. Topped at the table with shredded cabbage, radish, lime, and oregano.

1. 1

   Place pork, onion, garlic, bay leaves, oregano, and salt in a large pot. Cover with cold water by 5cm.

2. 2

   Bring to a boil, skim any foam. Reduce heat and simmer 2-2.5 hours until pork is very tender and falls off the bone.

3. 3

   Remove pork, shred the meat, discard bones and fat. Reserve the broth.

4. 4

   Add hominy to the broth. Simmer 30 minutes.

5. 5

   Toast dried chiles in a dry skillet over medium heat, 30 seconds per side. They should be fragrant and flexible, not scorched.

6. 6

   Soak toasted chiles in boiling water for 20 minutes until soft.

7. 7

   Blend soaked chiles with garlic, cumin, pepper, and 1 cup soaking liquid until smooth.

8. 8

   Strain through a fine sieve, pressing hard on the solids.

9. 9

   Fry the chile sauce in 2 tbsp oil in a large pan over high heat, stirring constantly for 5 minutes — it will darken and become more complex.

10. 10

    Add to the pork-hominy broth. Add shredded pork back in. Simmer 20 more minutes.

11. 11

    Set all garnishes out on the table in small bowls.

12. 12

    Ladle hot pozole into deep bowls with plenty of hominy and pork.

13. 13

    Each person garnishes their own bowl: cabbage, radish, lime, oregano.

14. 14

    Eat with tostadas on the side.