Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 pound pork shoulder, diced or substitute with chicken breast
  • 4 cups chicken broth
  • 2 (15 oz) cans hominy, drained
  • Salt and pepper to taste
  • 1 cup shredded cabbage or lettuce
  • 1 cup radishes, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges for serving
  • Crushed red pepper flakes (optional)

Instructions:

  1. In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Add diced onion and minced garlic; cook until translucent.
  3. Stir in cumin and oregano; cook for 1 minute until fragrant.
  4. Add diced pork shoulder; season with salt and pepper. Cook until browned, about 5-7 minutes.
  5. Pour in chicken broth; bring to a boil.
  6. Stir in drained hominy; reduce heat, and simmer for 20 minutes.
  7. Taste and adjust seasoning as necessary before serving.
  8. Ladle into bowls and garnish with cabbage, radishes, cilantro, lime wedges, and red pepper flakes if desired.