Pozole

Ingredients

• 40g (1.4 oz) ancho chiles, cut and deseeded
• 30g (1 oz) guajillo chiles, cut and deseeded
• 30g (1 oz) pasilla chiles, cut and deseeded
• 1 morita chile
• 1 white onion, diced
• 10 cloves of garlic, diced
• 1.5 kg (3.3 lbs) boneless pork shoulder, skin removed and cut into 5-6 pieces
• salt, to taste
• 4 tbsp peanut oil
• 2 tbsp oregano
• 3 bay leaves
• 10 black peppercorns
• 1 clove
• 1 bunch coriander (cilantro), plus more for garnish
• 1 can white hominy, drained and rinsed
• 1 avocado, sliced, to serve
• tortillas, to serve
• lime wedges, to serve
• sliced radishes, to serve

Directions

1. Begin by placing the deseeded and cut chilies onto a roasting tray. Roast at 180°C (350°F) for 8-10 minutes, until they start to emit a fragrant aroma.
2. Season the pork thoroughly with salt on all sides. Heat a large Dutch oven over high heat with the peanut oil and sear the pork on all sides until well-coloured. Remove the pork from the pot and set aside.
3. Add the onions to the pot and sauté for 2-3 minutes before adding the garlic, oregano, clove, and black peppercorns, along with the roasted chilies from earlier. Return the seared pork to the pot and cover with cold water. Place a washed bunch of coriander on top, cover, and simmer on very low heat for 2 1/2-3 hours, or until the pork is extremely tender.
4. Half an hour before the pork is done, place the washed and drained hominy onto an oven tray and toast in a 180°C (350°F) oven for 10-15 minutes.
5. Once the pork is tender, remove it from the pot and set aside. Blend all the remaining cooking liquid until smooth, then return it to the pot.
6. Shred the pork and add it back to the pot with the hominy. Heat through.
7. Serve the pozole in bowls, accompanied by plates of diced white onion, sliced avocado, sliced radishes, lime wedges, additional coriander, and toasted tortillas on the side.