Mexican Pork Pozole Rojo

Method

1. 1

   Simmer the pork

   In a large pot, combine the pork, salt, one onion half, two garlic cloves and bay leaves with 2 litres of water. Bring to the boil over high heat for about 10 minutes, skimming off any foam.

2. 2

   Cook the pork

   Cover and simmer gently over low heat for 75 to 90 minutes. The pork is ready when it reaches 63°C (145°F), followed by a 3 minute rest, and is tender enough to pull apart.

3. 3

   Soften the chillies

   While the pork simmers, put the guajillo and ancho chillies in a heatproof bowl and cover with boiling water. Leave for 20 minutes, until soft and pliable.

4. 4

   Blend the red sauce

   Drain the chillies and blend with the remaining onion half, remaining garlic, oregano, cumin and 250 ml fresh water over high speed for 1 to 2 minutes, until completely smooth. Strain through a fine sieve into a bowl.

5. 5

   Cook the sauce

   Heat a splash of cooking liquid from the pork in a frying pan over medium heat. Add the strained chilli sauce and cook for 8 to 10 minutes, stirring often, until darker, fragrant and slightly thickened.

6. 6

   Build the pozole

   Lift the pork from the pot and discard the onion, garlic and bay leaves. Add the cooked chilli sauce and rinsed hominy to the pork broth.

7. 7

   Simmer the pozole

   Simmer uncovered over medium-low heat for 20 minutes, until the broth is richly coloured and the hominy is hot and plump.

8. 8

   Finish and serve

   Pull the pork into bite-sized pieces and return it to the pot. Simmer over low heat for 5 minutes, until hot throughout.

9. 9

   Season and serve

   Stir in the lime juice and taste for salt. Serve hot, topped with shredded cabbage and radishes, with lime wedges alongside.

Tips

• Keep the pork at a gentle simmer rather than a rolling boil.
• Blend the chilli sauce until smooth, then strain it to keep the broth silky.
• Prepare the cabbage, radishes and lime wedges while the pozole simmers.

Swaps

• Use pork leg in place of pork shoulder, cut into 4 cm pieces.
• Use chicken stock in place of some of the water for a fuller broth.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently until hot throughout.