Pozole is one of the oldest dishes in Mexico, built on hominy: big, chewy kernels of maize treated with lime so they burst open like flowers as they cook. The red version, colored with guajillo and ancho chilies, belongs to central and western Mexico, and it is the dish of celebrations, from Independence night in September to birthdays and family Sundays. The soup itself is fairly plain; the garnishes are where everyone expresses an opinion.

It is a pot that feeds a crowd, keeps warm for hours and improves overnight. That makes it ideal for a late October weekend when the Mexico City Grand Prix starts in the afternoon and the guests stay well into the evening.

The pork and broth

Ingredients

• 3 lb (1.4 kg) boneless pork shoulder
• 1 white onion
• 1 whole head of garlic
• 2 bay leaves
• 1 tablespoon (18 g) kosher salt
• 3 quarts (2.8 liters) water

The red chili sauce

Ingredients

• 6 dried guajillo chilies
• 3 dried ancho chilies
• 3 cloves garlic
• 1/4 white onion
• 1 teaspoon Mexican oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon (15 ml) neutral oil

Finishing the pozole

Ingredients

• 2 cans (25 oz / 700 g each) white hominy

The garnishes

Ingredients

• 1/4 green cabbage
• 8 radishes
• 1/2 white onion
• 3 limes
• 2 tablespoons Mexican oregano
• 1 to 2 tablespoons ground chile de árbol
• 12 tostadas
• 1 ripe avocado

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