Pozole

Big, chewy kernels of hominy are what set pozole apart: they swell in the broth and fill you up in a way plain sweetcorn never could. Pork is the traditional meat, and the soup comes in three colours, red with dried chiles, green with tomatillos and pepitas, or white with neither. The garnish is half the meal. Shredded cabbage, sliced radish, onion, lime and dried oregano go on at the table, so the bowl stays bright and crunchy. Tinned hominy makes it a realistic Sunday project rather than a two-day one.