Method

If using dried hominy: cook soaked hominy in a large pot of water with garlic and salt for 2–3 hours until the kernels bloom open like flowers. Reserve the cooking water.
About 5 min
In a separate pot, simmer pork with halved onion, garlic and salt for 2 hours until very tender. Remove pork; shred the meat. Reserve the broth. Skim off excess fat.
About 11 min
Chile sauce: toast dried chillies briefly in a dry pan. Remove seeds and veins. Soak in hot water 20 minutes. Blend with soaked garlic, charred onion, cumin, oregano and a cup of the pork broth until smooth.
About 11 min
Fry the chile sauce in a little oil for 5 minutes until darkened and fragrant. Add to the pork broth along with the bloomed hominy and shredded pork.
About 11 min
Simmer everything together for 30 minutes until the flavours meld. Adjust salt. The broth should be deep red, rich and meaty.
About 11 min
Ladle into deep bowls. Each person adds their own toppings: shredded lettuce, radishes, avocado, a pinch of dried oregano, a squeeze of lime and chilli powder. This ritual of topping-choosing is part of the pozole experience.
About 3 min

Nutrition per serving (estimate)

Contains: dairy