Mexican Delight

Step 1:

• In a large pot, combine 2 pounds of pork shoulder, 1 chopped onion, 3 minced garlic cloves, and enough water to cover the meat. Bring to a boil.
• Reduce heat to low, cover, and simmer for 1 hour until the pork is tender.

Step 2:

• Remove the pork from the pot and allow it to cool slightly.
• Shred the pork into bite-sized pieces using two forks.

Step 3:

• In a separate pot, heat 2 tablespoons of vegetable oil.
• Add 2 cloves of minced garlic and 1 chopped onion to the pot.
• Sauté until the onion becomes translucent.

Step 4:

• Add the shredded pork back into the pot.
• Pour in 4 cups of chicken or pork broth.
• Add 2 cups of canned hominy, rinsed and drained.
• Season with 2 teaspoons of dried oregano, 2 teaspoons of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
• Stir well to combine.

Step 5:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for 1 to 2 hours, stirring occasionally.

Step 6:

• Taste and adjust the seasoning as desired.
• Remove from heat and let it rest for a few minutes before serving.

Step 7:

• Ladle the pozole into bowls.
• Garnish with chopped cilantro, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice.
• Serve hot and enjoy!