Ingredients
- 2 tablespoons vegetable oil
- 1 large white onion diced
- 6 cloves garlic minced
- 2 pounds pork shoulder cut into chunks
- 2 bay leaves
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups water
- 4 cups white hominy drained and rinsed
- 1/2 head cabbage shredded
- 1 bunch radishes thinly sliced
- 2 limes cut into wedges
- Fresh cilantro chopped for garnish
Instructions
- Heat the oil in a large pot over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
- Add the pork shoulder chunks, bay leaves, oregano, cumin, salt, and pepper to the pot. Stir to combine.
- Cover the pork with water and bring to a boil. Reduce heat to low and simmer for 2 hours, or until the pork is tender.
- Stir in the hominy and continue to simmer for another 30 minutes.
- Serve the pozole in bowls, topped with shredded cabbage, sliced radishes, lime wedges, and chopped cilantro.