Authentic Mexican Pozole

Ingredients

Pork shoulder

1 kg, cut into chunks

Onion

1 large, chopped

Garlic

3 cloves, minced

Dried guajillo chilies

2-3 pieces

Dried ancho chilies

2-3 pieces

Cumin

1 teaspoon

Mexican oregano

1 teaspoon

Salt

to taste

Hominy

2 cans (15 oz each), drained and rinsed

For garnish: Chopped cilantro, Sliced radishes, Shredded cabbage, Lime wedges, Diced avocado

as needed

Instructions

1. In a large pot, combine the pork shoulder, chopped onion, minced garlic, dried guajillo chilies, dried ancho chilies, cumin, Mexican oregano, and salt. Add enough water to cover the ingredients.
2. Bring the mixture to a boil over high heat. Once boiling, reduce to a simmer and let it cook for 2-3 hours, or until the pork is tender.
3. Take out the softened chilies from the pot. Blend them with a small amount of the cooking liquid until a smooth paste forms. This is your chili paste.
4. Add the chili paste back into the pot. Stir well to incorporate.
5. Add the drained and rinsed hominy to the pot. Let the soup simmer for an additional 30 minutes.
6. Adjust the seasoning if necessary. Serve your Pozole hot, inviting everyone to garnish their bowls with chopped cilantro, sliced radishes, shredded cabbage, lime wedges, and diced avocado.