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Pork Pozole
- 2 tablespoons vegetable oil
- 2 pounds bone-in pork shoulder
- 1 cup chopped onion
- 4 garlic cloves (, minced)
- 1 jalapeño pepper (, chopped)
- 1 teaspoon red pepper flakes
- 4 cups water
- 4 cups chicken broth
- 6 tomatillos (, cored and diced)
- 2 (25-ounce) cans white hominy, drained
- 1 cup chopped cilantro leaves and stems (, packed)
- ½ tablespoon ground cumin
- Garnishes: 5 radishes, sliced thin; 1 cup thinly shredded green cabbage; ½ cup chopped scallion; 2 limes, cut in wedges; 8 corn or flour tortillas, warmed
- Preheat oven to 375°F.
- Heat 2 tablespoon of oil in a large Dutch oven over medium heat. Sear the pork on both sides until brown. Remove the pork shoulder and reserve.
- Add the onion, garlic, jalapeno and red pepper flakes. Cook for 3–5 minutes, until fragrant.
- Add the water, and broth and return the pork to the pan. Bring the mixture to a boil. Cover and place in the oven. Cook until the pork is tender, about 3½ hours.
- Remove the pork from the broth and allow to cool, then shred with 2 forks.
- Strain the broth, reserving 6 cups. Place the onion and garlic and jalapeño mixture in a blender with the reserved broth. Blend until smooth. Add back to the pan.
- Add the diced tomatillos, hominy, shredded pork and seasonings. Bring to a boil and lower to a simmer. Cook for 5 minutes.
- Serve in individual bowls with the garnishes on the side.
