Pozole is one of Mexico's oldest soups, supposedly dating back to Aztec times. Though nowadays there are a million different versions, this old-school recipe has a smoky red stock spiced with pureed chiles. You wouldn't call it pozole without the addition of hominy—whole white corn kernels that have been acidified to soften their casings and render their kernels plump and chewy.
Pozole is all about the garnishes, from corn chips to radishes, limes, cabbage, and fresh oregano. Feel free to pile them high in your bowl. And because every Mexican has to have something spicy on the table, we finish ours with a mix of ground chilli powders (or you can substitute hot sauce).
You need a large stockpot to make this dish, or you can divide it among two large cast iron casserole dishes.