Name: Pozole
Yield: 6-8
Cuisine: Mexico
Ingredients: 2 lb (900 g) pork shoulder, cubed; 2 cans (15 oz) hominy, drained; 6 cups chicken stock; 4 dried guajillo chiles; 2 dried ancho chiles; 1 onion; 4 garlic cloves; 1 tsp oregano; Shredded cabbage; Sliced radishes; Lime wedges; Tostadas

Where it comes from

Pozole is a very old Mexican dish made with hominy, the treated corn kernels that puff when cooked. Red, green and white versions are served at celebrations across the country.

Explore the cuisine of Mexico.

Recipe

Make Pozole at home

Serves 6-8Time 2 hours

Ingredients

2 lb (900 g) pork shoulder, cubed
2 cans (15 oz) hominy, drained
6 cups chicken stock
4 dried guajillo chiles
2 dried ancho chiles
1 onion
4 garlic cloves
1 tsp oregano
Shredded cabbage
Sliced radishes
Lime wedges
Tostadas

How it's made

Simmer the pork with half the onion, 2 garlic cloves and salt in stock for 1 hour until tender.
Toast the chiles, soak in hot water for 15 minutes and blend with remaining onion, garlic and a little soaking water.
Strain the chile sauce into the pot.
Add the hominy and oregano and simmer 30 minutes more.
Season to taste.
Ladle into bowls and top with cabbage, radish, onion, oregano and lime.