Make Gonzalo Guzmán’s pozole rojo | Recipes | Foodism

Ingredients

• ½ white onion
• 2 cloves of garlic
• 8 stems of coriander, plus fresh coriander leaves for serving (optional)
• 2 bay leaves
• 1.4kg pork shoulder, trimmed and cut into 1-inch cubes
• Coarse sea salt
• Adobo (recipe below)
• 1.28kg cooked hominy or store-bought canned hominy (maize kernels)
• 8 large dried ancho chiles, stemmed and seeded
• 1 large white onion, roughly chopped
• 1½ tsp dried Mexican oregano (normal oregano will do)
• 1 tsp cumin seeds
• Salt
• 900g julienned green cabbage (about 1 small-to-medium head)
• 16 radishes, thinly sliced
• ½ medium red onion, thinly sliced
• 4 limes, halved
• 2 tbsp chilli powder
• Chopped fresh oregano, or dried
• 100g tortilla chips