Posole Blanco - escamil - Hugo deployed website

Ingredients

• 1 lb. pork shoulder (Boston butt), cut into 1" pieces
• 2 Tbsp. extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 4½ tsp. chicken bouillon paste (such as Better Than Bouillon)
• 2 Tbsp. all-purpose flour
• 1 white onion, halved, peeled
• 2 bay leaves
• 1½ tsp. oregano, preferably Mexican
• 2 15-oz. cans white hominy, rinsed
• Kosher salt, freshly ground pepper
• Thinly sliced green cabbage
• thinly sliced radishes
• cilantro leaves with tender stems
• sliced avocado