Pozole

Ingredients

• 2 lb pork shoulder, cut into chunks
• 1 large can (or 2 regular cans) hominy, drained
• 3 dried guajillo chiles, seeded
• 1/2 white onion, 3 garlic cloves
• 8 cups water or broth
• 2 bay leaves, 1 tsp oregano
• Shredded lettuce or cabbage, radish, onion, oregano, lime, and chile flakes, for serving

Steps

1. Simmer the pork in water or broth with onion, garlic, and bay leaves until tender, about 1.5 hours. Reserve the broth.
2. Soak the guajillo chiles in hot water until soft, then blend with a cup of the pork broth into a smooth sauce.
3. Strain the chile sauce into the pot with the pork broth, add the hominy, and simmer 20–30 minutes.
4. Shred the pork and return it to the pot. Season with salt and oregano.
5. Ladle into bowls and let everyone build their own bowl with lettuce, radish, onion, lime, and chile flakes.

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