Ingredients:

  • 2 pounds pork shoulder, cut into chunks
  • 1 onion, quartered
  • 4 cloves garlic, crushed
  • 2 teaspoons salt
  • 8 cups water
  • 2 cans (15 oz each) hominy, drained
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Fresh lime wedges
  • Chopped cilantro
  • Shredded cabbage
  • Sliced radishes
  • Avocado slices

Instructions:

  1. In a large pot, combine pork shoulder, onion, garlic, salt, and water. Bring to a boil, then reduce to a simmer. Cook for about 1.5 hours or until the meat is tender.
  2. Stir in the drained hominy, cumin, chili powder, oregano, and bay leaf. Continue simmering for an additional 30 minutes.
  3. Once cooked, remove pork from the pot. Shred the meat using two forks and return it to the soup.
  4. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
  5. Ladle pozole into bowls and top with garnishes as desired.