Pork pozole

• olive oil↗4 tbsp
• pork shoulder↗900g

  excess fat removed

• onion↗1 large

  chopped

• garlic cloves↗6

  chopped

• dried pasilla chillies↗4

  seeded

• dried morita or chipotle chillies↗2

  stems removed, seeded

• cumin seeds↗2 tsp
• dried oregano↗2 tsp
• chicken stock↗950ml
• apple cider vinegar↗2 tbsp
• hominy (pozole)↗2 x 400g tins

  drained

• radishes↗

  sliced

• coriander leaves↗
• fried tortilla chips (totopos)
• white onion↗

  chopped

• cabbage↗

  thinly sliced

• queso fresco↗

  crumbled

• lime wedges↗

Step-by-step instructions

1. 1

   Heat 2 tbsp of the oil in a large dutch oven pot over a high heat. Slice the pork shoulder into four thick steaks, then brown in the pan on both sides. Transfer to a plate. Heat the remaining oil in the pot and fry the onion and garlic with 1 tsp salt over a medium heat for 5 mins.

2. 2

   While the onions are cooking, heat a frying pan over a high heat until very hot, and cook the dried chillies in the pan for about 30 seconds, turning after they puff up. This will deepen the flavour. Transfer the chillies to the pot with the onions, then add the pork, cumin seeds, oregano and chicken stock. Bring to the boil, then turn the heat down low and cover. Cook for 1 hr 30 mins-2 hrs, or until the pork is tender.

3. 3

   Remove the pork from the liquid, transfer to a plate and leave to cool. Pour the liquid from the pot into a blender and blend until very smooth. Add 1 tsp salt and the vinegar, then return the mixture to the pot and add the hominy. Boil for 10 mins. Shred the pork into chunky pieces using two forks, then add it to the pot and simmer for another 5 mins.

4. 4

   Serve the pozole with sliced radishes, coriander, fried tortilla chips, chopped onion, sliced cabbage, queso fresco and lime wedges for squeezing over.