Ingredients

• 1 kg boneless pork shoulder
• 500 g pork neck bones or spare ribs
• 1.2 kg cooked white hominy (maíz pozolero)
• 4 L water
• 1 white onion
• 1 head garlic
• 2 leaves bay leaves
• 8 dried guajillo chiles
• 3 dried ancho chiles
• 3 cloves garlic
• 1 small white onion
• 1 tsp dried Mexican oregano
• 1 pinch ground cumin
• 2 tbsp lard or vegetable oil
• to taste salt
• 1 small head green cabbage
• 10 radishes
• 1 white onion
• 2 tbsp dried Mexican oregano
• 4 limes
• 16 corn tostadas
• to taste ground chile piquín

Method

1. 01
   Start the pork broth Put the pork shoulder, pork bones, halved onion, halved garlic head and bay leaves in a large pot with the four litres of water and bring it to a boil, skimming off the grey foam that rises.
2. 02
   Simmer the pork Add two teaspoons of salt, lower the heat, partly cover the pot and simmer gently until the pork is tender but still holding together.
3. 03
   Toast the chiles While the pork simmers, toast the guajillo and ancho chiles in a dry pan over medium heat for a few seconds on each side, just until they smell fragrant and turn slightly pliable.
4. 04
   Soak the chiles Put the toasted chiles in a bowl, cover them with very hot water and let them soak until soft.
5. 05
   Blend the chile sauce Drain the chiles and blend them with the three garlic cloves, the quarter onion, one teaspoon of oregano, the cumin and about two cups of the hot pork broth until completely smooth, then pour it through a sieve, pressing on the solids.
6. 06
   Fry the sauce Heat the lard in a pan over medium heat, pour in the strained chile sauce carefully, and cook it, stirring often, until it darkens slightly and thickens.
7. 07
   Remove the aromatics Lift out the onion, garlic, bay leaves and bones from the pot, pull any meat off the bones back into the broth, and break the pork into large bite sized pieces with two forks.
8. 08
   Add hominy and sauce Stir the hominy and the fried chile sauce into the broth and simmer uncovered so the flavours come together and the hominy opens up slightly.
9. 09
   Season the pozole Taste the broth and add salt until it is well seasoned, adding a little hot water if it has reduced too much.
10. 10
    Prepare the toppings While the pozole finishes, set out the shredded cabbage, sliced radishes, chopped onion, oregano, lime wedges, chile piquín and tostadas in separate bowls on the table.
11. 11
    Serve Ladle the pozole into deep bowls with plenty of pork and hominy, and let everyone add their own toppings, rubbing the oregano between their palms over the bowl and squeezing in fresh lime.