Pozole Rojo

For Pozole Rojo, cut the garlic, cabbage, pork, and hominy corn into convenient pieces.

In a pot, heat the fat or a small amount of liquid and sauté the garlic for 3–5 minutes.

Add the pork, hominy corn, garlic, and cabbage, then pour in the water.

Bring to a boil, reduce the heat, and cook until the densest ingredients are tender.

At the end, stir in the dried chili, radish, and lime, then season with salt and pepper.

Serve the soup at the appropriate temperature: hot for hearty soups or well chilled for cold soups.