Pozole Blanco

Ingredients

• 1 large white onion, (halved)
• 8 cloves garlic
• 2 bay leaves
• 1 ½ tablespoon kosher salt, (plus more as needed)
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried Mexican oregano*
• 4 cups chicken broth, (divided)
• 4 to 5 pounds bone-in pork shoulder, (cut into large chunks)
• 4 (15-ounce) cans white hominy*, (drained and rinsed)
• Thinly shredded cabbage
• avocado
• Diced onions
• Lime wedges
• Sliced radishes
• chopped cilantro
• Spicy salsa

Steps

1. 1

   Add the onion, garlic, bay leaves, salt, cumin, black pepper, Mexican oregano, and 2 cups of chicken broth to a large blender. Blend until smooth.

2. 2

   In a large pot or Dutch oven, combine the blended onion mixture, pork, hominy, and the remaining 2 cups of broth. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 3 hours or until the pork is fall-apart tender.

3. 3

   Remove the pork from the pot and transfer it to a large bowl. Shred it with a fork or tongs (it should fall apart very easily), then transfer it back into the pot.

4. 4

   Serve the pozole in bowls topped with thinly shredded cabbage, cilantro, lime juice, sliced radishes, diced onions, avocados, dried Mexican oregano, and some spicy salsa roja.