Pozole Blanco

Ingredients

• 2 lb boneless pork shoulder, cut into 1-inch cubes
• 2 whole large yellow onions, halved
• 6 whole garlic cloves, crushed
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 whole bay leaves
• 2 tsp kosher salt
• ½ tsp black pepper
• 1 can canned hominy (29 oz), drained and rinsed
• 10 cups water
• 2 whole fresh lime wedges
• 4 whole radishes, thinly sliced
• ½ cup fresh cilantro leaves, roughly chopped
• ½ cup thinly sliced green onions
• 1 cup crispy tortilla strips or fried wonton wrappers
• 1 whole thinly sliced jalapeño

Instructions

1. 1

   Cut 2 lb of boneless pork shoulder into roughly 1-inch cubes, leaving some fat attached for flavor. Cut 2 large yellow onions in half (do not peel — the skin adds depth to the broth). Crush 6 garlic cloves by laying the flat side of a knife blade over each one and pressing down firmly with the heel of your hand.

2. 2

   Place a heavy-bottomed 6-quart pot over medium-high heat. When the pot is hot, working in batches to avoid crowding, add the pork cubes and let them sear for 2-3 minutes per side — you are building flavor through browning, not cooking the meat through. The meat should develop a deep golden-brown crust. Transfer seared pork to a plate.

3. 3

   Pour 10 cups of cold water into the pot and scrape the bottom with a wooden spoon, lifting up all the browned bits (this is where the flavor lives). Add the seared pork back to the pot along with the onion halves, crushed garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 2 bay leaves, 2 tsp kosher salt, and 0.5 tsp black pepper.

4. 4

   Bring the broth to a boil, then reduce heat to low and partially cover with a lid — the broth should maintain a gentle simmer with only a few bubbles breaking the surface every few seconds. Simmer for 60-70 minutes, until the pork is completely tender and falls apart easily when pierced with a fork. Skim any foam or impurities that rise to the surface in the first 10 minutes with a slotted spoon.

5. 5

   Remove and discard the onion halves and bay leaves using a slotted spoon. Taste the broth — it should taste rich and savory. Add 1 can (29 oz) of hominy that you've drained and rinsed thoroughly, stirring to distribute evenly. Simmer for 5-10 more minutes to heat the hominy through and meld the flavors. Taste and adjust seasoning with additional salt or pepper if needed.

6. 6

   Ladle the hot pozole into wide bowls, making sure each serving gets several pieces of tender pork and plenty of hominy. Serve immediately alongside a spread of toppings: lime wedges, thinly sliced radishes, 0.5 cup fresh cilantro leaves, 0.5 cup sliced green onions, crispy tortilla strips or fried wonton wrappers, and jalapeño slices. Let each diner customize their own bowl — the fresh, crisp toppings provide essential contrast to the rich, savory broth.

Tools you’ll need

• 6-quart heavy-bottomed pot
• wooden spoon
• slotted spoon
• knife
• cutting board
• large plate
• wide soup bowls
• ladle

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