Mexican Pozole
Ingredients
- 2 pounds pork shoulder (or butt)
- 5 to 6 cups water (cool; or enough to cover)
- 3 dried red New Mexico chiles (or other large, mild, dried red chiles)
- 3 cloves garlic
- 2 teaspoons salt (plus more to taste)
- 6 cups cooked hominy (or canned)
- 1 teaspoon dried Mexican oregano
- Garnish: cilantro (chopped)
- Garnish: scallion (chopped)
- Garnish: radishes (chopped or sliced)
- Garnish: green cabbage (finely sliced)
- Optional: squeeze fresh lime juice
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