Pozole

🛒 Ingredients

• Pork shoulder 100 g · 220 kcal
• Canned hominy (drained) 200 g · 160 kcal
• Guajillo chiles (dried) 10 g · 10 kcal
• Ancho chiles (dried) 8 g · 8 kcal
• White onion 50 g · 20 kcal
• Garlic cloves 15 g · 20 kcal
• Ground cumin 1 g · 4 kcal
• Dried Mexican oregano 1 g · 3 kcal
• Bay leaf 0 g · 0 kcal
• Lime (for serving) 30 g · 8 kcal
• Radishes (sliced, for serving) 30 g · 5 kcal
• Green cabbage (shredded, for serving) 50 g · 12 kcal
• Avocado (sliced, for serving) 50 g · 80 kcal

👨‍🍳 Instructions

1. Rinse the pork shoulder, cut it into large chunks, and place in a large pot with half an onion, two garlic cloves, bay leaf, and plenty of water; season with salt.
2. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork is tender and easily shredded; remove the pork, shred it, and set aside.
3. While the pork cooks, remove stems and seeds from guajillo and ancho chiles; rehydrate them in hot water for 20-30 minutes until soft.
4. Blend the rehydrated chiles with the remaining fresh onion, remaining garlic cloves, ground cumin, dried Mexican oregano, and a cup or two of the pork cooking broth until smooth.
5. Strain the chile mixture into the pot with the reserved pork broth to ensure a smooth sauce, discarding any solids.
6. Add the shredded pork and drained hominy to the pot with the chile broth; bring to a simmer and cook for at least 30 minutes for flavors to meld, seasoning further with salt as needed.
7. Serve hot, garnished with fresh lime wedges, shredded cabbage, sliced radishes, and diced avocado.