Pozole rojoRed pozole

• 1 kg2.2 lb pork backbone (espinazo) or pork leg, in pieces
• 500 g1.1 lb pork head meat or pork ribs, in pieces; optional but traditional in Jalisco
• 4 l17 cups water, plus more as needed
• 1 white onion, halved
• 6 cloves garlic, 4 whole for the broth, 2 for the sauce
• 1 tbsp coarse salt, plus more to taste
• 1 kg2.2 lb (about 6 cups) cooked cacahuazintle hominy, drained and rinsed, or 500 g / 1.1 lb dried, cooked until opened (see the pozole blanco page)
• 4 (about 30 g)4 (about 1 oz) dried guajillo chiles, stems, seeds and veins removed
• 3 (about 40 g)3 (about 1.5 oz) dried ancho chiles, stems, seeds and veins removed
• 1/4 white onion, for the sauce
• 1 tsp dried Mexican oregano, for the sauce
• 1/4 head green cabbage or lettuce, finely shredded, to serve
• 12 radishes, sliced, to serve
• 1 white onion, finely chopped, to serve
• dried oregano, lime wedges, ground chile de árbol and tostadas, to serve

Method

1. 1

   1. Put the pork in a large pot with the water, bring to a boil and skim off the foam for the first 10 minutes.

2. 2

   2. Add the halved onion, 4 garlic cloves and the salt. Lower the heat, partly cover and simmer for about 2 hours, until the meat comes away from the bones easily.

3. 3

   3. Meanwhile, toast the chiles a few seconds per side in a dry frying pan over medium heat, just until they smell fragrant and soften; do not let them blacken or the broth turns bitter.

4. 4

   4. Put the chiles in a bowl, cover with 500 ml (2 cups) of very hot water and soak for 20 minutes.

5. 5

   5. Blend the chiles with their soaking water, the 2 remaining garlic cloves, the quarter onion and the oregano until completely smooth.

6. 6

   6. Lift the meat out of the broth, discard the onion and garlic and skim off most of the fat. Shred the meat and discard the bones.

7. 7

   7. Pour the chile purée through a sieve into the broth, pressing on the solids, and bring to a boil. Simmer for 15 minutes, until the broth is a deep brick red.

8. 8

   8. Add the hominy and the meat and simmer gently for 30 minutes so the corn takes on the colour. Thin with hot water if needed and season well with salt.

9. 9

   9. Serve in deep bowls with the cabbage, radishes, onion, oregano, lime, chile and tostadas on the table.