Authentic Mexican Posole

Ingredients

Pork shoulder

2 pounds, cut into chunks

Onion

1 large, chopped

Garlic

4 cloves, minced

Dried oregano

1 teaspoon

Ground cumin

1 teaspoon

Chili powder

1 tablespoon

Salt and pepper

to taste

Chicken broth

6 cups

Hominy

2 cans (15 ounces each), drained and rinsed

Lime

1, juiced

Cilantro

1/2 cup, chopped

Radishes

6, thinly sliced

Avocado

1, sliced

Tortilla chips

to garnish

Instructions

1. Heat oil in a large pot over medium heat. Add the pork shoulder chunks and brown on all sides.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. Stir in the dried oregano, ground cumin, chili powder, salt, and pepper. Let the spices cook for a minute to release their fragrances.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. The pork should be tender and easily pulled apart with a fork.
5. Stir in the drained and rinsed hominy, and let the stew simmer for an additional 15 minutes. This allows the hominy to absorb the flavors of the broth.
6. Remove the pot from heat and stir in the lime juice and chopped cilantro.
7. Serve the posole hot, garnished with sliced radishes, avocado slices, and crushed tortilla chips. The garnishes add a refreshing crunch and creaminess that complements the hearty stew.