Ingredients
- 2 tablespoons olive oil
- 2 pounds pork shoulder cut into 1-inch cubes
- 1 large white onion chopped
- 6 cloves garlic minced
- 6 dried guajillo chilis seeds and stems removed
- 2 dried ancho chilis seeds and stems removed
- 2 bay leaves
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 8 cups chicken stock
- 2 cans white hominy (15 ounces each) drained and rinsed
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
- Radishes thinly sliced, for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the pork, onion, and minced garlic. Cook until the pork is browned, about 5 minutes.
- Add the chilis, bay leaves, oregano, cumin, and chicken stock to the pot. Bring to a boil, then reduce the heat and simmer until the pork is tender, about 2 hours.
- Stir in the hominy and simmer for an additional 30 minutes. Season with salt and pepper to taste.
- Serve the pozole in bowls with fresh cilantro, sliced radishes, and lime wedges on the side for garnish.
