Ingredients:

  • 2 lbs (900g) pork shoulder, cut into chunks
  • 10 cups (2.4L) water
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2 tsp (10g) salt
  • 2 tsp (10g) ground cumin
  • 1 tsp (5g) dried oregano
  • 3 (15 oz) cans of hominy, drained and rinsed (or 4-5 cups fresh)
  • 1 cup (100g) red cabbage, thinly sliced
  • 1 cup (240ml) radishes, thinly sliced
  • 1 lime, cut into wedges
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • 1 jalapeño, sliced (optional)
  • Tortilla chips, for serving

Instructions:

  1. In a large pot, add pork, water, onion, and garlic. Bring to a boil over high heat, then reduce to a simmer. Skim any foam off the top for a clear broth.
  2. Add salt, cumin, and oregano. Simmer the pork for about 1.5 hours, or until tender. Check meat - it should shred easily.
  3. Stir in the hominy and continue to simmer for an additional 30 minutes.
  4. While the pozole simmers, prepare the garnishes: slice cabbage, radishes, lime, avocado, and chop cilantro.
  5. Ladle the pozole into bowls and let guests add their garnishes.