Spicy Habanero Pozole

Ingredients

• 2 lbs pork shoulder, cubed
• 30 oz white hominy, rinsed and drained
• 4 pieces fresh habanero peppers, seeded and halved
• 5 pieces dried guajillo chiles, stemmed and seeded
• 6 pieces garlic cloves, peeled
• 1 large white onion, chopped
• 8 cups chicken broth
• 2 tablespoons dried Mexican oregano
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1 set radishes and lime wedges for garnish(optional)

Instructions

1. 1

   In a large heavy-bottomed pot, heat the oil and sear the cubed pork shoulder until browned on all sides, then remove and set aside.

2. 2

   Toast the dried guajillo chiles in a dry skillet for 2 minutes, then soak them in hot water for 15 minutes until soft.

3. 3

   Place the soaked guajillos, fresh habaneros, 3 garlic cloves, and 1/2 cup of soaking liquid into a blender; process until completely smooth.

4. 4

   Strain the spicy pepper puree through a fine-mesh sieve back into the large pot, cooking the paste for 3 minutes to develop the flavor.

5. 5

   Return the pork to the pot and add the chicken broth, remaining garlic, chopped onion, oregano, and cumin.

6. 6

   Bring the mixture to a boil, then reduce heat to low and simmer partially covered for about 1.5 hours until the pork is tender.

7. 7

   Stir in the drained hominy and continue to simmer for another 30 minutes until the hominy kernels 'bloom' or open up.

8. 8

   Season with salt to taste and serve hot in bowls, topped with sliced radishes, extra oregano, and a squeeze of lime.