Mexican Pozole Soup with Hominy

Ingredients

• 2 pounds pork shoulder, cut into cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 8 cups chicken broth
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 cups canned hominy, drained and rinsed
• 2 pieces bay leaves
• 1 teaspoon salt, to taste
• 1 teaspoon black pepper, to taste

• 1 cup shredded cabbage
• 1 cup radishes, sliced
• 1 large avocado, sliced
• 1 cup fresh cilantro, chopped
• 2 tablespoons lime juice

Method

1. 01
   In a large pot, heat vegetable oil over medium heat. Add the pork shoulder cubes and brown on all sides.
2. 02
   Remove the pork and set aside. In the same pot, add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. 03
   Return the pork to the pot. Add chicken broth, oregano, cumin, chili powder, and bay leaves. Stir to combine.
4. 04
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1 hour.
5. 05
   Add the hominy to the pot and continue to simmer for an additional 30 minutes, or until the pork is tender.
6. 06
   Season with salt and pepper to taste. Remove bay leaves before serving.
7. 07
   Serve hot in bowls, garnished with shredded cabbage, sliced radishes, avocado, chopped cilantro, and a squeeze of lime juice.