Pozole Rojo

Steps

1. 1
   Put the pork, the halved onion, 3 garlic cloves, the bay leaves and salt in a large pot with the water. Bring to the boil, skim, then simmer half-covered for 1 hour 30 minutes, until the pork is tender.
2. 2
   Meanwhile toast the guajillo and ancho chillies in a dry pan for 20–30 seconds a side, just until they smell toasty — burnt chillies make the broth bitter.
3. 3
   Soak the chillies in 500 ml of the hot pork broth for 15 minutes, then blend them with the soaking broth, the remaining 2 garlic cloves, 1 tsp of the oregano and the cumin until smooth. Strain through a sieve, pressing hard.
4. 4
   Heat the oil in a frying pan over medium-high heat, add the chilli purée and fry, stirring, for 5 minutes until it darkens.
5. 5
   Lift the pork out of the pot, discard the onion, garlic and bay leaves, and pull the meat into large shreds.
6. 6
   Stir the chilli purée and the hominy into the broth and simmer 30 minutes, so the hominy takes on the colour and flavour and starts to open like a flower.
7. 7
   Return the pork, taste for salt and simmer 5 minutes more.
8. 8
   Serve in deep bowls, with the cabbage, radishes, chopped onion, the remaining oregano and the lime wedges on the table for everyone to add.