Mexican Hominy Stew (Print Version)

# Ingredients:

→ For the Soup Base

01 - 4 oz of dried guajillo or ancho chiles, with the stems and seeds taken out
02 - 5 quarts of clean water
03 - 3 pounds of pork shoulder or shanks with some fat, chopped into cubes about 1 to 1½ inches wide
04 - 8 garlic cloves (split between 4 whole ones and 4 coarsely chopped)
05 - 1 jumbo can (108 oz) of white hominy, thoroughly rinsed and drained
06 - 3 bay leaves, fresh if possible
07 - 1 tsp ground cumin powder
08 - 2 tbsp bright and fragrant Mexican oregano
09 - Add salt as needed for taste

→ Fresh Garnishes

10 - 1 hefty bunch of cilantro, chopped up
11 - Half a head of green cabbage, shaved into thin strips for crunch
12 - 1 bunch of fresh radishes, sliced into thin rounds
13 - 4 juicy limes, each cut into four wedges
14 - Half a white onion, finely diced
15 - 2 creamy avocados, cubed
16 - About 12-24 toasted tostada shells for a crispy side

# Instructions:

01 - First, take off the stems and scoop out the seeds and veins from the dried chiles. Toss them in a pan over medium heat to toast lightly until they smell earthy and softened. Dip them in a bowl of 3 cups hot water and let them soak for 15-20 minutes to make them tender.
02 - Blot the pork pieces dry with a towel and throw some salt on them. Heat some olive oil in a large skillet over medium heat. Brown the meat in small batches for a nice crust on all sides. At the very end, stir in the chopped garlic to brighten up the oil.
03 - Boil up 5 quarts of water in a massive pot. Drop in your browned pork with the juices left in the pan, along with the garlic, bay leaves, oregano (rub it between your hands while adding), cumin, hominy, and salt—about a tablespoon to start. Let it bubble for 15 minutes.
04 - Once your chiles are soft, blend them along with 2½ cups of the soaking water, the remaining whole garlic cloves, and a bit of salt. Run the liquid through a strainer to catch any tough skin or seeds.
05 - Stir the strained chile mixture into your broth. Sprinkle in 2 teaspoons of salt, adjust the heat to a low simmer, and let the pot cook with the lid slightly propped for 2-3 hours. Check to make sure the pork is falling-apart soft, scoop out extra fat if needed, and keep seasoning as you like.
06 - While the soup works its magic, get all the toppings ready: slice the cabbage thin, chop the onions and cilantro, cut the limes into wedges, dice the avocado, and thinly slice the radishes. Put everything in little bowls for easy serving.
07 - Spoon generous portions of the steaming pozole into bowls. Let everyone pile on the toppings according to what they love best, and don’t forget those crispy tostadas or tortilla chips to enjoy on the side.

# Notes:

01 - This satisfying pozole will stay good in the fridge up to a week, or stash it in the freezer for three months for later.
02 - Making it vegetarian? Swap out the pork for seitan or your favorite roasted veggies, and switch the broth to veggie stock.
03 - Want it spicier? Toss in more chiles, or add a touch of tomato paste for a richer flavor.

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