Ingredients

• Pork shoulder, boneless, cut into 4 cm chunks 1 kg
• Hominy, canned, drained and rinsed 2 large cans (1 kg drained)
• Dried guajillo chiles, stemmed and seeded 8 (40 g)
• Dried ancho chiles, stemmed and seeded 2 (20 g)
• White onion 1 large (200 g), halved
• Garlic 6 cloves (24 g)
• Dried Mexican oregano and ground cumin 2 tsp oregano, 0.5 tsp cumin
• Salt 4 tsp (24 g)
• Water 3 L
• Green cabbage, finely shredded to serve (300 g)
• Radishes, thinly sliced to serve (120 g)
• White onion, finely chopped to serve (60 g)
• Limes, cut into wedges to serve (3 limes)

Instructions

1. 1

   Put the pork, half of the onion, 4 garlic cloves, 1 tbsp of the salt and 3 L of water in a large pot, bring to a boil, skim off the foam and simmer, partly covered, for 1.5 hours.

2. 2

   Meanwhile, toast the guajillo and ancho chiles in a dry pan for 30 seconds per side, then soak them in hot water for 20 minutes and drain.

3. 3

   Blend the chiles with the remaining onion half, 2 garlic cloves, 1 tsp of the oregano, the cumin and 250 ml of the pork broth until smooth, then strain the sauce into the pot.

4. 4

   Add the hominy and simmer, partly covered, for 45 minutes more, until the pork is very tender and the hominy has opened slightly.

5. 5

   Take out the onion pieces, shred the larger pork chunks with two forks and season the soup with the remaining salt.

6. 6

   Ladle into deep bowls and let everyone top their pozole with cabbage, radishes, chopped onion, the remaining oregano and a squeeze of lime.