Pozole rojo

Ingredients

• 700 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 350 gHominy, canned, white
• 12 gPeppers, hot chile, sun-dried
• 180 gCabbage, common (danish, domestic, and pointed types), freshly harvest, raw
• 120 gRadishes, raw
• 180 gOnions, raw
• 15 gGarlic, raw
• 1,300 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Cut pork into 3 cm cubes; soak chilli in hot water 15 minutes, then drain.
2. Blend chilli with garlic and 150 g measured water to a smooth purée.
3. Simmer pork, purée, remaining water, onion and salt at 95 °C for 75 minutes.
4. Add hominy and simmer at 90 °C for 25 minutes until pork is tender.
5. Shred cabbage, slice radishes and add them to each bowl when serving.