Ingredients (for the broth):
8 cups of chicken or pork broth
2 cups of water
1 lb pork shoulder, cut into 1-inch cubes
1 onion, diced
4 cloves of garlic, minced
2 dried guajillo chili peppers, stemmed and seeded
2 dried ancho chili peppers, stemmed and seeded
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1 teaspoon of ground black pepper
Salt to taste
Ingerdients (Hominy and Garnish):
2 cups of dried hominy, soaked overnight and drained
2 cups of shredded lettuce
2 cups of diced onion
2 cups of diced radishes
2 cups of diced avocado
2 cups of crumbled queso fresco
2 cups of chopped cilantro
2 cups of lime wedges
Instructions:
In a large pot or Dutch oven, add the pork shoulder, onion, garlic, chili peppers, oregano, cumin, black pepper and salt. Add the broth and water and bring to a boil.
Reduce the heat and simmer for 1 hour or until the pork is tender.
Add the hominy and continue to simmer for an additional 30 minutes or until the hominy is tender.
Remove the chili peppers and discard.
Serve the pozole in bowls, garnished with shredded lettuce, diced onion, radishes, avocado, queso fresco, cilantro, and lime wedges.
