Pozole Rojo

Put pork shoulder, white onion, 4 cloves of garlic, water, salt and bay leaf in a large pot. Bring to a boil, skim the foam, then simmer partly covered until the pork is tender, about 1.5 hours.

Meanwhile, toast guajillo chiles and ancho chiles in a dry skillet for 20 seconds per side, then soak in hot water for 15 minutes. Blend with the rest of the garlic, oregano, cumin and 360 ml of the pork broth until very smooth, and strain.

Discard the onion and bay. Stir red chile purée and hominy into the pot and simmer 30 minutes so the flavours meld and the hominy blooms. Shred the pork a little with a spoon and taste for salt.

Ladle pozole into bowls and let everyone add cabbage, radishes, white onion, a squeeze of lime and tortilla chips.