Light red pork pozole with corn, radishes and cabbage

Ingredients

For 1 serving

• Pork shoulder100 g
• Canned sweetcorn120 g
• Onion60 g
• Garlic2 cloves
• Paprika1 teaspoon
• Chili powder1 teaspoon
• Dried oregano1 teaspoon
• Cabbage60 g
• Radishes50 g
• Lime0.5
• Corn tortillas2
• Saltto taste

In season: October – February

Method

1. Trim the visible fat from the pork shoulder and cut it into roughly 4 cm pieces. Put it in a pan with half the onion, the garlic cloves and about four glasses of water; bring to the boil and simmer, half covered, for 50 minutes, skimming at the start, until the meat shreds.
2. Meanwhile very finely shred the white cabbage, slice the radishes into thin rounds, chop the remaining onion and cut the lime into wedges.
3. Heat a conventional oven to 200 °C, cut the tortillas into wedges and toast them on a tray for 8 minutes, until crisp.
4. Lift out the pork, shred it and return it to the broth with the paprika, chilli powder, half the oregano, the drained sweetcorn and a pinch of salt; cook for 10 minutes, until the broth is red and full of flavour.
5. Serve the pozole in bowls and let everyone add cabbage, radishes, raw onion, the rest of the oregano crumbled between the fingers, lime and tortillas.