Pozole

Method

1. Put 150 g of pork shoulder in a medium saucepan with 700 ml of cold water, 0.5 white onion, 2 garlic cloves and 1 bay leaf. Bring slowly to the boil over medium heat and skim off the grey foam that rises for the first few minutes until the broth runs clear.
2. Lower the heat so the surface barely trembles, cover partly and simmer for 1 hour 15 minutes, until the pork gives way completely to a fork. Salt lightly only in the last 15 minutes, then lift out and discard the onion, bay leaf and boiled garlic.
3. While the pork simmers, heat a dry comal or heavy frying pan over medium heat and toast 3 guajillo chillies and 1 ancho chilli, opened flat, for about 30 seconds a side, pressing them down until they smell sweet and toasty — do not let them blacken or the broth will turn bitter. Cover with just-boiled water and leave to soak for 20 minutes, weighed down with a saucer.