Pozole Rojo

Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened. Drain and blend with 1 cup of stock, half the onion, and 3 garlic cloves until smooth. Strain through a sieve.

Season the pork with salt and cumin. In a large pot, sear the pork in a little oil over high heat until browned on all sides, about 5 minutes. Remove and set aside.

In the same pot, fry the chile purée for 2 minutes, stirring constantly. Add the remaining stock, pork, remaining onion, garlic, and oregano. Bring to a boil, then reduce to a low simmer. Cook for 1 hour until the pork is very tender.

Remove the pork, shred it with two forks, and return to the pot. Add the hominy and simmer for a further 20 minutes. Adjust seasoning. Serve in deep bowls with shredded cabbage, radishes, lime, and dried oregano on the side.