A delicious pork pozole soup.
- 2 lbs pork shoulder/butt (bone-in)
- 6-8 cups stock or water
- 6 whole garlic cloves
- 4-5 dried guajillo peppers (or if none, use small can of peppers in adobo sauce)
- 1/2 tsp salt
- 2x 14 oz cans hominy
- 2 tbsp lime juice
- white or napa cabbage, thickly shredded
- white onion, diced
- radishes, thinly sliced
- avocado, sliced
- lime wedges
- guajillo chile sauce (see step 2)
- cilantro or oregano
- Fill a large heavy pot with the stock or water. Add the raw pork and 4 garlic gloves with 1/2 tsp salt (more salt if using water in lieu of stock). Bring to a boil, then simmer (covered) for 1.5+/- hours until the pork meat is easily pulled apart and is falling off the bone.
- While the pork is simmering, make the guajillo chile sauce. In a small saucepan with 2 cups water, add 4-5 dried guajillo peppers, 2 garlic cloves, a pinch of salt. Bring to a simmer and cook for 20 minutes. Leave uncovered for half the time but cover once the sauce reduces by about half. Remove the chiles and garlic from the sauce. Blend the sauce with some of the chiles (to taste). Strain the liquid, toss the seeds. Set aside while you wait for step 1 to complete.
- Once the pork is ready, remove the meat from the stock and rest on a cutting board to let cool. When the pork is cool enough to handle, pull the meat apart by hand. You want large shreds and pieces of meat that will fit nicely on a spoon. Discard bones.
- Return the shredded meat to the stock. Add in the hominy, season to-taste with the guajillo sauce and lime juice, and simmer another 15 minutes.
- Prep your garnishes while the stock is simmering. Arrange on a large serving plate.
- Serve the pozole with the platter of garnishes, so that each guest can add toppings of their choice to their own bowl.