Pozole rojo

Method

Heat oil in a large pot and brown the pork shoulder seasoned with salt and pepper, then set aside. Toast the dried guajillo and ancho chillies in a dry pan for 2 minutes, then soak in hot water for 15 minutes. Blend the rehydrated chillies with soaking water, garlic, and a pinch of salt until smooth, then strain through a sieve. Return the pork to the pot with onion halves, bay leaves, oregano, and cumin seeds, add stock and water, then simmer for 1.5 hours until pork is tender. Stir in the chilli paste and hominy with its liquid, then simmer for a further 30 minutes, adjusting seasoning as needed. Serve hot with traditional toppings such as shredded cabbage, radishes, dried oregano, lime wedges, and crispy tortilla strips.