Pozole Rojo

Ingredients

• 1kg pork shoulder, cubed
• 2 cans hominy, drained
• 4 guajillo and 2 ancho chiles
• 1 onion and garlic
• Oregano and bay leaf
• Shredded cabbage, radish, lime to garnish

Method

1. Simmer the pork with onion and garlic until tender, skimming the broth.
2. Blend soaked chiles into a smooth paste and strain into the pot.
3. Add hominy and simmer another 30 minutes to marry the flavors.
4. Serve in deep bowls with cabbage, radish, and lime on the side.