Mexican-inspired pozole – Food & Home Magazine

Ingredients

• ***For the samp
• 2 cups samp, soaked overnight
• 2 litres water
• 1 tablespoon salt
• ***For the soup
• 2 kg pork shoulder, deboned and cut into chunks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 onions, quartered
• 3 carrots, peeled and chopped
• 2 celery sticks, chopped
• 4 bay leaves
• 1 jar chipotle in adobo sauce
• 5 garlic cloves
• 1 small onion, roughly chopped
• 4 sprigs fresh thyme, leaves picked
• 3 sprigs fresh origanum, leaves picked
• ***To serve
• 1 white baby cabbage, finely shredded
• 6 radishes, finely sliced
• A handful of coriander
• 2 limes, quartered
• 4 flour tortillas, toasted