Pozole Rojo

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

In a pot, warm a little fat or liquid and gently cook garlic cloves for 3-5 minutes.

Add pork, hominy, garlic cloves and cabbage and pour in water.

Bring to a boil, reduce the heat, and cook until the firmest components are tender.

At the end, stir in dried chilies, radishes and limes, then season with salt and pepper.

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