Pozole rojo – red hominy and pork soup

Ingredients for 4 portions

• 700 gPork shoulder, in large chunks
• 500 gPork backbone, in pieces
• ≈ 3 lWater
• ½Yellow onion, in one piece
• 4 clovesGarlic
• to tasteSalt
• 6Guajillo chiles
• 2Ancho chiles
• 2 clovesGarlic, for the chilli sauce
• 2 tbspMexican oregano
• 1 kgHominy, precooked, drained

On the side

• ½Lettuce, finely shredded
• 8Radishes, thinly sliced
• 1Yellow onion, finely chopped
• 3Limes, in wedges
• 8Tostada shells

Method

1. Put the pork and the backbone in a large pot with the water, the piece of onion, the garlic and some salt. Bring to the boil and skim off the foam that rises.
2. Partly cover and simmer over low heat for 1 hour 15 minutes, until the pork is tender.
3. Meanwhile, remove the stems, seeds and veins from the dried chillies. Toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
4. Soak the chillies in hot water for 15 minutes.
5. Drain the chillies and blend until smooth with the garlic, half the oregano and about 250 ml of broth from the pot. Sieve the sauce.
6. Prepare the toppings: finely shred the lettuce, thinly slice the radishes, finely chop the onion and cut the limes into wedges.
7. Rinse the hominy and add it to the soup with the chilli sauce. Simmer for another 30 minutes so the flavours come together, and season with salt.
8. Serve the pozole piping hot in deep bowls with pork and hominy. Let everyone top it with lettuce, radishes, onion, the rest of the oregano and lime, with tostadas on the side.

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