Traditional Pork Pozole

Ingredients

• 2 lbs Pork shoulder, cut into 1-inch cubes
• 30 oz White hominy, drained and rinsed
• 5 pieces Dried guajillo chiles, stemmed and seeded
• 3 pieces Dried ancho chiles, stemmed and seeded
• 4 cloves Garlic
• 8 cups Chicken or pork broth
• 1 tsp Dried oregano
• 1 tsp Salt
• 1 cup Shredded cabbage, radishes, and lime wedges for garnish(optional)

Instructions

1. 1

   In a large pot, combine the pork cubes and broth. Bring to a boil, then reduce heat to a simmer, skimming off any foam that rises to the top.

2. 2

   While the pork simmers, toast the dried chiles in a dry skillet over medium heat for 2 minutes until fragrant.

3. 3

   Soak the toasted chiles in hot water for 15 minutes, then blend them with the garlic and a cup of the soaking liquid until smooth. Strain the sauce through a fine-mesh sieve.

4. 4

   Add the strained chili sauce, hominy, oregano, and salt to the pot with the pork.

5. 5

   Cover and simmer for approximately 2 hours, or until the pork is fork-tender.

6. 6

   Taste and adjust seasoning with more salt if needed.

7. 7

   Serve hot in bowls, topped with shredded cabbage, sliced radishes, a squeeze of lime, and extra oregano.