How do you cook Mexican pozole?

Pozole is a traditional Mexican dish made with hominy, a type of dried white corn that is soaked and cooked until it is soft and plump. It is typically served with a variety of toppings, such as shredded chicken, pork, or vegetables, and is often seasoned with chili peppers, garlic, and cumin. Here is a basic recipe for pozole:

Ingredients:

- 1 pound dried hominy

- 6 cups chicken broth

- 1 pound boneless pork shoulder, cut into 1-inch cubes

- 1 large onion, chopped

- 3 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon ground cumin

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cups shredded chicken or pork (optional)

- 1/2 cup chopped cilantro leaves

- 1/2 cup chopped radishes

- 1/4 cup chopped white onion

- 1/4 cup chopped avocado

- 1/4 cup sour cream

- Lime wedges, for serving

- Additional toppings, such as shredded cheese, diced tomatoes, or cooked vegetables (optional)

Instructions:

1. In a large pot or Dutch oven, combine the hominy, chicken broth, pork shoulder, onion, garlic, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours, or until the pork is tender and the hominy is soft and plump.

2. If desired, add the shredded chicken or pork and continue to simmer for an additional 15 minutes.

3. Season to taste with additional salt and pepper.

4. Serve the pozole in bowls, garnished with cilantro, radishes, white onion, avocado, and sour cream.

5. Add additional toppings, such as shredded cheese, diced tomatoes, or cooked vegetables, as desired.

6. Serve with lime wedges for squeezing over the pozole.

Enjoy your homemade Mexican pozole!