Pozole Ramen Fusion

Ingredients

• 300 g pork shoulder, cubed
• 1 cup canned hominy, drained and rinsed
• 2 servings ramen noodles (fresh or instant, discard seasoning)
• 2 tablespoons ancho chilies, rehydrated and pureed
• 1 cup cabbage, shredded
• ½ cup radish, thinly sliced
• 1 lime, cut into wedges
• 2 garlic cloves, minced
• ½ onion, diced
• 4 cup vegetable or chicken broth
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Heat olive oil in a large pot over medium heat; add onion and garlic, sauté 3‑4 minutes until fragrant.

2. 2

   Add pork shoulder cubes, brown on all sides (about 5 minutes), then pour in broth and bring to a boil.

3. 3

   Stir in the ancho chili puree, hominy, salt, and pepper; reduce heat and simmer, covered, for 45 minutes until pork is tender.

4. 4

   While the broth simmers, cook ramen noodles according to package directions (2‑3 minutes), drain, and set aside.

5. 5

   During the last 5 minutes of simmering, add shredded cabbage to the broth to soften slightly.

6. 6

   To serve, divide noodles into two bowls, ladle hot broth with pork and hominy over them, top with cabbage, radish slices, and a lime wedge.

7. 7

   Adjust seasoning with additional salt or lime juice if desired, and enjoy.