Ingredients:

  • 3 lbs Pork Shoulder (Boston Butt), cubed
  • 2 (15-oz) cans White Hominy, drained and rinsed
  • 12 cups Water
  • 1 medium Onion, quartered
  • 6 large Garlic Cloves, smashed (with skins)
  • 4 Bay Leaves
  • 1 teaspoon Dried Mexican Oregano
  • 1 tablespoon Coarse Salt (to start)
  • 8 Dried Guajillo Chiles, stems and seeds removed
  • 4 Dried Ancho Chiles, stems and seeds removed
  • 3 fresh Garlic Cloves, peeled
  • 1 teaspoon Ground Cumin Powder
  • 1/2 teaspoon Whole Black Peppercorns
  • 4 cups Shredded Cabbage or Lettuce (for serving)
  • 1/2 cup finely diced White Onion (for serving)
  • 1 cup Thinly sliced Radishes (for serving)
  • 4 Limes, cut into wedges (for serving)
  • Dried Mexican Oregano (for sprinkling)
  • Tostadas or Tortilla Chips (for serving)

Instructions:

  1. Phase 1: Sear the pork cubes briefly in a dry Dutch oven until lightly browned on all sides; remove the pork.
  2. Add water, the quartered onion, smashed garlic (with skins), bay leaves, Mexican oregano, and initial salt to the pot. Bring to a rolling boil.
  3. Return the pork to the pot. Reduce heat immediately to a gentle simmer, cover loosely, and cook for 2.5 to 3 hours, or until the pork is fork-tender. Skim off impurities during the first hour.
  4. Remove the pork and set aside. Strain the broth into a clean bowl, discarding the boiled aromatics. Return the strained broth to the pot. Shred the pork using two forks.
  5. Stir the drained hominy and shredded pork into the broth. Keep warm over very low heat.
  6. Phase 2: Gently toast the de-seeded Guajillo and Ancho chilies in a dry, hot pan for about 30 seconds per side until fragrant. Place them in a bowl and cover with hot water; soak for 20–30 minutes until softened.
  7. In a blender, combine the softened chilies, fresh peeled garlic, cumin, peppercorns, and 1 cup of reserved soaking water. Blend until completely smooth.
  8. Strain the blended sauce through a fine-mesh sieve into a bowl, pushing hard with a spatula to extract all the pulp. Discard the tough skins left in the sieve.
  9. Phase 3: Stir the strained red chile sauce (Adobo) into the simmering broth and shredded pork mixture. Taste and adjust salt. Simmer gently for another 20 minutes.
  10. Serve immediately by ladling generous portions of the hot Pozole into large bowls. Garnish tableside with shredded cabbage, diced onion, sliced radishes, a squeeze of lime, and dried oregano.