Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time the meat and chiles have become extremely tender. This version uses easy-to-find canned hominy and still gets better as you cook it longer.
- 1¼-pound pork shoulder, cut into slices (bones included)
- ½ cups roasted green chiles, chopped
- 3 garlic cloves, minced
- 1 cup chopped onions
- 2 tablespoons crushed red chiles
- One 30-ounce can pozole blanco (white hominy)
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- Lime wedges
- Sliced radishes
- Chopped onion
- Chopped fresh cilantro
- Baked tortilla strips
Bring 6 cups water to a boil and add the pork. Cook for 10 minutes. Reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Salt to taste. Cook, covered, for 1½ to 2 hours (or longer), stirring and adding water if needed. Serve in soup bowls.
Pass around a plate of garnishes for everyone at the table to add to their soup.