Pozole Rojo (Soupe Rouge au Porc et Maïs)

• 1.2kg pork shoulder, cut into large chunks
• 1 onion, halved
• 1 whole head of garlic, halved, plus 3 cloves
• 2 bay leaves
• 2 tsp salt
• 8 dried guajillo chillies, stemmed and seeded
• 2 dried ancho chillies, stemmed and seeded
• 1 tsp dried Mexican oregano, plus extra to serve
• ½ tsp ground cumin
• 2 × 800g tins white hominy (maíz pozolero), drained and rinsed
• ¼ green cabbage, finely shredded
• 8 radishes, thinly sliced
• 1 white onion, finely chopped
• 3 limes, cut into wedges
• To serve tostadas and chilli flakes

Nutrition