Ainsley Harriott served up a tasty Pork Pozole Rojo (traditional Mexican red stew) on Ainsley’s Fantastic Flavours.

The ingredients are: 2-3 tbsp oil, 900-1kg boneless pork shoulder, trimmed, cut into 4-5cm cubes, 8 cloves of garlic, peeled, 4 minced, 4 left whole, 1 tsp ground cumin, 1 white onion, peeled and cut in half, 2 bay leaves, 2 tsp dried (Mexican) oregano, plus extra to serve, 3-4 fresh ripe plum or vine tomatoes, deseeded, sea salt, 6 dried whole guajillo chillies, 3-4 dried whole large ancho chillies and 1 x 822g (460g drained) tin of precooked white pozole/hominy corn, rinsed and drained.

For the Garnish: ¼ iceberg lettuce or white cabbage, finely shredded, 1 avocado, stoned and chopped, 4 radishes, thinly sliced, ¼ onion, finely diced, handful of coriander leaves, 1 lime, cut into wedges and tortilla chips or tostada.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.