Hearty Mexican Pozole Stew with Hominy

Ingredients

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 3 cups hominy, drained and rinsed
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, freshly ground

• 1 cup cabbage, shredded
• 1 cup radishes, sliced
• 1 cup cilantro, chopped
• 2 whole limes, quartered

Method

1. 01
   In a large pot, heat the vegetable oil over medium-high heat. Add the pork shoulder cubes and brown on all sides, working in batches if necessary.
2. 02
   Remove the pork from the pot and set aside. In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. 03
   Return the pork to the pot. Add chicken broth, hominy, chili powder, oregano, cumin, salt, and pepper. Stir to combine.
4. 04
   Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded.
5. 05
   Taste and adjust seasoning with additional salt and pepper if needed.
6. 06
   Serve hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, and lime wedges on the side.