A clear, savory pork broth served with fresh lime, radish, and dried oregano.
Hands-free mode with voice commands & timers
No ratings yet
In a large stockpot, combine the hominy and 6 quarts of water, bringing it to a boil over high heat.
Reduce heat to a simmer and add the pork shoulder, neck bones, halved onion, and the head of garlic.
Skim off any grey foam that rises to the surface during the first 20 minutes of simmering to ensure a clear broth.
Cover partially and cook for about 2 to 3 hours, or until the pork is tender and the hominy kernels have 'bloomed' like little popcorns.
Remove the onion and the garlic head from the pot and discard them.
Stir in the salt and taste, adjusting as needed; let it simmer for another 15 minutes to let the flavors meld.
Remove the pork bones if desired, or leave them in for a traditional rustic presentation.
Serve hot in deep bowls, allowing guests to garnish their own with oregano, radishes, and a heavy squeeze of lime.
