Quick red pozole

Uses 2½ cups of Sunday's pork and the broth from the bone

Mexico's hominy stew, with a red chile sauce blended in ten minutes. The bone broth from Sunday gives it a body you can't get from a carton.

45 min · serves 4

You need

• 2½ cups shredded pork (from Sunday, thawed)
• 2 quarts pork broth (from Sunday, thawed)
• 4 dried guajillo chiles and 2 dried ancho chiles
• 1 medium yellow onion, quartered
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano, plus more to serve
• 2 cans (25 oz each) white hominy, drained and rinsed
• 2 tsp kosher salt, plus more to taste
• To serve: shredded cabbage or iceberg lettuce, sliced radishes, chopped white onion, lime wedges, tostadas or tortilla chips

How to make it

1. Snip the stems off the chiles, shake out the seeds and tear them flat. Toast them in a dry skillet over medium heat 20 to 30 seconds a side, until they smell fragrant and turn a shade darker. Don't let them smoke; burnt chiles are bitter.
2. Put the chiles in a bowl, cover with 2 cups of very hot water, and soak 15 minutes, until soft.
3. Meanwhile bring the broth to a simmer in a large pot.
4. Blend the chiles with 1 cup of their soaking water, the onion, garlic, cumin and oregano until completely smooth, about 1 minute. Pour it through a sieve into the broth, pressing on the solids, so the pozole is silky.
5. Add the hominy and salt and simmer 15 minutes. Add the pork and simmer 10 minutes more, until everything is hot and the broth is brick red.
6. Taste for salt. Serve in big bowls and let everyone add cabbage, radish, onion, oregano rubbed between their fingers, and a hard squeeze of lime. Tostadas on the side.

No guajillos? Use 4 tbsp pure chile powder (not chili powder blend) stirred into the broth instead of the blended chiles.