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4-6

1 cup hominy; 1 pork shank; bunch dry Guajillo chillies; 0.5 tsp oregano; garnish: лук, cabbage, radish; lime; coriander; salt

Pozole

Soak the hominy overnight. Break open the chilli and remove the seeds. Soften it in a dry pan over a medium heat. Add a cup of boiling water and leave it to stand for 30 minutes before blending it in a blender. Pour boiling water over the shank, wash it and cover it with cold water. Bring to the boil and remove any foam. Add the hominy, onion, chilli puree and oregano and simmer for 2-3 hours in a closed saucepan. Meanwhile shred the cabbage, finely chop the onion and cut the radish into thin strips. Remove the meat from the bone and return it to the pan. Heat it through. To prepare the broth: in a deep bowl place the garnish (onion, radish and cabbage), pour over the soup, sprinkle with coriander and add a dash of lime juice. Serve immediately.

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