Pork Pozole Rojo - Ainsley Harriott

Ingredients

• For the Pork Pozole
• 2-3 tbsp oil
• 900-1kg boneless pork shoulder, trimmed, cut into 4-5cm cubes
• 8 cloves of garlic, peeled, 4 minced, 4 left whole
• 1 tsp ground cumin
• 1 white onion, peeled and cut in half
• 2 bay leaves
• 2 tsp dried (Mexican) oregano, plus extra to serve
• 3-4 fresh ripe plum or vine tomatoes, deseeded
• sea salt
• 6 dried whole guajillo chillies
• 3-4 dried whole large ancho chillies
• 1 x 822g (460g drained) tin of precooked white pozole/hominy corn, rinsed and drained
• For the Garnish
• ¼ iceberg lettuce or white cabbage, finely shredded
• 1 avocado, stoned and chopped
• 4 radishes, thinly sliced
• ¼ onion, finely diced
• handful of coriander leaves
• 1 lime, cut into wedges
• tortilla chips or tostada