A rich, red Mexican hominy and pork soup built on a fried guajillo-ancho chile base - frying the chile purée before adding it to the broth removes the raw edge and deepens the color.
•Shredded cabbage, sliced radish, lime wedges, and dried oregano, for serving
Steps
1.Simmer the pork in the chicken broth with half the onion and garlic until tender, about 1.5 hours.
2.Stem and seed the guajillo and ancho chiles, soak in hot water until softened, then blend with the remaining onion, garlic, and a cup of the soaking liquid into a smooth purée.
3.Heat the oil in a pot, pour in the chile purée, and simmer, stirring, for about 5 minutes until it darkens and thickens slightly - this "seasoning" step removes the raw chile taste.
4.Stir the seasoned chile base into the broth along with the hominy, season with salt, and simmer for another 30 minutes; serve with shredded cabbage, radish, lime, and oregano.