Pozole Rojo with Green Cabbage Crunch

Ingredients

• 2 lb pork shoulder, cut into 2-inch chunks
• 2 cans (25 oz total) white hominy, drained
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 white onion, halved
• 6 cloves garlic
• 1 tbsp dried oregano (Mexican if you have it)
• 8 cups water or chicken stock
• 2 cups Green Cabbage, finely shredded
• 6 radishes, sliced thin
• 2 limes, in wedges
• Salt

Method

1. Cover the pork with the water or stock, add half the onion, 3 garlic cloves, and a big pinch of salt, and simmer gently, skimming foam, for 1 hour.
2. Meanwhile, toast the chiles in a dry skillet 30 seconds per side until fragrant, then soak in hot water 15 minutes. Blend with the remaining onion and garlic and a cup of soaking liquid until completely smooth.
3. Pour the chile purée through a strainer into the pot, add the hominy and oregano, and simmer 30 minutes more, until the pork shreds at the push of a spoon.
4. Season boldly with salt — pozole flat on salt is a tragedy — and shred the pork right in the broth.
5. Ladle into deep bowls and let everyone pile on Green Cabbage, radishes, and lime at the table.