Ingredients
2 lbs pork shoulder, cubed
1 large onion, quartered
6 cloves garlic, minced
8 cups chicken broth
6 cups water
2 cans (25 oz) hominy, drained and rinsed
6 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground black pepper
2 tbsp vegetable oil
Salt to taste
Freshly chopped cilantro, for garnish
Diced radishes, for garnish
Lime wedges, for serving
Shredded cabbage, for serving
Diced onions, for serving
Avocado slices, for serving
Directions
1. **Prep the Pork:**
– Cut the pork shoulder into cubes.
2. **Cook the Pork:**
– In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
– Add the cubed pork and sear until browned on all sides. This process takes about 6-8 minutes.
3. **Prepare the Base:**
– Add the quartered onion, minced garlic, chicken broth, and water to the pot.
– Bring to a boil, then reduce heat to low, cover, and let it simmer for about 1.5 hours, or until the pork is tender.
4. **Prep the Chiles:**
– While the pork is cooking, place the ancho and guajillo chiles in a separate pot and cover with water.
– Bring to a boil, then remove from heat and let the chiles soak for about 15 minutes until they are softened.
5. **Blend the Chiles:**
– Drain the chiles and transfer them to a blender.
– Add oregano, ground cumin, ground black pepper, and a bit of the soaking liquid from the chiles.
– Blend until you have a smooth paste.
6. **Combine Ingredients:**
– Once the pork is tender, remove the onion quarters from the pot.
– Stir in the blended chile paste and drained hominy.
– Season with salt to taste.
7. **Simmer:**
– Let the pozole simmer for an additional 30 minutes, allowing the flavors to combine.
8. **Serve:**
– Ladle the pozole into bowls.
– Garnish with freshly chopped cilantro, diced radishes, shredded cabbage, diced onions, avocado slices, and lime wedges.
– Serve hot and enjoy!