Pozole

Ingredients

• 3 lb pork shoulder, cut into 2" pieces
• Kosher salt
• Freshly ground black pepper
• 1 large yellow onion, quartered
• 3 cloves garlic, sliced
• 4 cup low-sodium chicken broth
• 1 tsp cumin seeds
• 1 bay leaf
• 2 dried ancho chiles, stem and seeds removed
• 2 dried chiles de árbol, stem and seeds removed
• 2 dried guajillo chiles, stem and seeds removed
• 3 cans hominy, drained, rinsed
• Thinly sliced radishes, thinly sliced green cabbage, and chopped fresh cilantro, for serving

Steps

1. 1Mark step 1 done

   In a large bowl, season pork with salt and pepper. In a large pot over medium heat, combine pork, onion, garlic, broth, cumin seeds, and bay leaf. Add enough water to cover pork by 2". Bring to a boil, then cover, reduce heat to medium-low, and bring to a simmer. Cook, skimming foam off top as needed, 1 hour 30 minutes.

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2. 2Mark step 2 done

   Meanwhile, in a medium heatproof bowl, soak chiles in 2 cups boiling water for 30 minutes.

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3. 3Mark step 3 done

   Transfer chiles and about 1/2 cup soaking liquid to a blender. Blend until smooth, adding more water as needed.

4. 4Mark step 4 done

   Add chile puree and hominy to pot with pork. Cover and continue to simmer, stirring occasionally, until pork is very tender, about 1 hour 30 minutes more; season with salt and pepper.

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5. 5Mark step 5 done

   Top pozole with radishes, cabbage, and cilantro.