Pozole Blanco

Instructions

1. Prepare the pork
   Place pork chunks in a large pot with the quartered onion, whole garlic cloves, bay leaves, and enough water to cover the meat by 2 inches. Bring to a boil, reduce heat to a simmer, and cook uncovered for about 2 hours, or until the pork is very tender. Skim off any foam that rises to the surface during cooking.
2. Strain and shred the meat
   Remove the pork from the broth and set aside to cool slightly. Strain the cooking liquid, discarding the solids, and reserve the broth. When cool enough to handle, shred the pork into bite-sized pieces, discarding any excess fat.
3. Prepare the hominy
   Drain and rinse the hominy thoroughly in cold water. In a large pot, heat 1 tablespoon of oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the hominy, oregano, and cumin, stirring to combine.
4. Combine and simmer
   Pour the reserved pork broth and chicken broth into the pot with the hominy. Add the shredded pork, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook uncovered for 30-45 minutes to allow the flavors to meld together.
5. Adjust seasoning
   Taste the pozole and adjust the seasoning with additional salt and pepper if needed. The broth should be flavorful but not overpowering, allowing the garnishes to complement the soup.
6. Serve with garnishes
   Ladle the hot pozole into large bowls. Serve with small bowls of garnishes so each person can customize their pozole to taste. Traditional garnishes include shredded cabbage, sliced radishes, diced onion, dried oregano, lime wedges, and tostadas on the side.