Ingredients:
For the Stew:
- 2 lbs pork shoulder, cut into chunks
- 1 large white onion, halved
- 5 cloves garlic, minced
- 2 cans (15 oz each) white hominy, drained and rinsed
- 8 cups chicken broth
- Salt to taste
For the Red Sauce:
- 4 dried Ancho chiles
- 4 dried Guajillo chiles
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 tablespoons vegetable oil
- Salt to taste
To Serve:
- Shredded cabbage
- Sliced radishes
- Diced avocado
- Lime wedges
- Chopped cilantro
- Diced onions
- Tostadas or tortilla chips
Directions:
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Cook the Pork: In a large pot, combine the pork, half an onion, 3 cloves of garlic, and salt. Cover with water and bring to a boil. Reduce heat, cover, and simmer until the pork is tender, about 1 to 1.5 hours. Remove the pork, let it cool, and then shred it. Reserve the broth.
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Prepare the Red Sauce: Remove stems and seeds from the chiles. Soak them in hot water for 20 minutes until softened. Blend the chiles with garlic, cumin, oregano, coriander, and a cup of the soaking liquid until smooth.
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Combine and Cook: In the same pot, heat the vegetable oil over medium heat. Add the remaining minced onion and cook until translucent. Add the red sauce and cook for 10 minutes, stirring frequently. Stir in the reserved broth, hominy, and shredded pork. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt to taste.
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Serve: Ladle the Pozole into bowls and let your guests customize their servings with toppings like shredded cabbage, sliced radishes, diced avocado, lime wedges, cilantro, and onions. Don't forget the tostadas or tortilla chips on the side for that essential crunch.
