Pozole

🔥 Prep

• Trim and cut the 500 g pork shoulder into 2‑cm cubes.
• Rinse the 800 g hominy under cold water; if using dried hominy, soak it in water overnight, then drain.
• Remove stems and seeds from the 5 pcs chili pods, then toast them lightly.
• Peel and mince the 4 pcs garlic.
• Shred the 2 cup cabbage (about 150 g) into thin strips.

🔥 Cook

• 1. Place the cubed pork in a large pot, cover with 4 cups water, and bring to a boil over high heat; then reduce to a simmer and cook for 20 minutes, skimming foam.
• 2. Drain the pork, return it to the pot, add 6 cups fresh water, the soaked 800 g hominy, and a pinch of salt; bring to a boil over high heat, then lower to medium‑low heat and simmer for 1 hour 30 minutes until pork is tender and hominy has opened.
• 3. While the soup simmers, place the toasted chili pods in a bowl, cover with hot water, and let steep for 10 minutes; then blend with a splash of the soaking water to make a smooth chili paste.
• 4. Add the minced 4 pcs garlic and the chili paste to the pot; stir and continue to simmer over low heat for 15 minutes to infuse flavors.
• 5. Taste and adjust seasoning with salt (about 1‑2 tsp) and a squeeze of lime; keep the soup at a gentle simmer.
• 6. Just before serving, stir in the shredded 2 cup cabbage and let it wilt for 2 minutes over low heat.
• 7. Remove the pot from heat and let the pozole rest for 5 minutes to allow flavors to meld.

🔥 Serve

• Ladle the hot pozole into deep bowls.
• Offer traditional garnishes: sliced radishes, shredded lettuce, chopped cilantro, lime wedges, and sliced avocado on the side.
• Serve with warm corn tortillas or tostadas for crunch.
• Provide a small bowl of crushed oregano and chili powder for extra spice.
• Enjoy the pozole while it’s steaming hot, accompanied by a cold Mexican beer or agua fresca.