Hearty Pozole Recipe: Authentic Mexican Comfort in a Bowl

Ingredients

• 3 pounds (1.36 kilograms) pork shoulder, cut into large chunks
• 6 cloves garlic, smashed
• 10 cups (2.4 liters) water
• 1 ½ cups (360 milliliters) pork broth
• 2 cans (15 ounces or 425 grams each) white hominy, drained and rinsed
• 1 medium onion, quartered
• 2 bay leaves
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 3 cloves garlic
• ¼ cup (40 grams) chopped onion
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• Salt, to taste
• Shredded cabbage
• Thinly sliced radishes
• Diced white onion
• Chopped fresh cilantro
• Lime wedges
• Dried oregano
• Tortilla chips or tostadas