Pozole Rojo

Cut the pork into large chunks, about 5-6 cm. Place in a large pot together with 3 garlic cloves, half the onion and 1 bay leaf, and cover with 2 L cold water. Bring to a boil, skim off the foam, reduce the heat to low and simmer for 45-60 minutes until the meat is tender.

While the pork cooks, prepare the guajillo and ancho chiles: remove the stems, seeds and white membranes. Toast the pods in a dry skillet for 20-30 seconds per side until fragrant, then cover with boiling water and let sit, covered, for 15-20 minutes until softened.

Drain the softened chiles, discarding the water. Transfer them to a blender with the remaining garlic (3 cloves), the other half of the onion, 1 tsp oregano and 250 ml fresh water. Blend until smooth and pass through a sieve to remove the skins.

Heat the oil in a clean pot over medium heat, pour in the chile purée (careful, it will splatter) and cook, stirring often, for 15-20 minutes, until the sauce darkens, thickens and loses its raw-spice smell.

Remove the pork from the broth, let it cool, then shred it. Strain the broth and add it to the chile sauce along with the hominy, the shredded pork and the second bay leaf. Bring to a boil, reduce the heat and simmer for 25-30 minutes to let the flavors meld. Season with salt and pepper to taste.

While the soup finishes cooking, thinly slice the cabbage into shreds, cut the radish into thin half-moons, dice the second onion finely, and cut the lime into wedges. Arrange the garnishes in separate piles on a serving plate.

Serve the pozole rojo hot in deep bowls, sprinkled with the remaining oregano (1 tsp). Serve the cabbage, radish, onion and lime on the side, so everyone can add them to taste.