Pork Pozole Rojo

Ingredients

Main Soup Base

• 3 pounds pork shoulder, rubbed with salt and freshly ground black pepper
• 1 tablespoon lard or oil
• 1 large white onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin (freshly toasted whole seeds recommended)
• 4 cups chicken broth
• 4 cups homemade enchilada sauce (or store-bought)
• 2 teaspoons dried Mexican oregano
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 3 large bay leaves
• 3 cans (15 oz each) white hominy, drained
• 2 tablespoons masa harina
• ¼ cup fresh cilantro, chopped

For Topping

• Shredded green cabbage, sliced red radishes, diced avocados, lime wedges, chopped fresh cilantro, toasted tortilla strips, and crema

Instructions

1. Step 1: Cut the seasoned pork shoulder into bite-sized chunks. In a large Dutch oven or stockpot, melt the lard (or heat oil) over medium-high heat. Sear the pork pieces in batches until browned on all sides, then transfer to a plate.
2. Step 2: Turn heat to medium. Add chopped onion to the pot drippings and sauté for 4-5 minutes until soft. Stir in minced garlic and ground cumin, cooking for another minute until fragrant.
3. Step 3: Return the pork to the pot. Pour in the chicken broth and enchilada sauce. Add Mexican oregano, salt, black pepper, smoked paprika, and bay leaves. Stir well to integrate.
4. Step 4: Bring to a simmer, then reduce heat to low, cover, and cook gently for about 1.5 to 2 hours, or until the pork is tender and easily yields to a fork.
5. Step 5: Stir in the drained hominy. Whisk the masa harina with a few tablespoons of warm broth from the pot until smooth, then stir the slurry back into the soup to give the broth body.
6. Step 6: Simmer uncovered for an additional 15-20 minutes so the hominy absorbs the broth's flavors. Fish out and discard the bay leaves.
7. Step 7: Remove from heat and stir in the ¼ cup chopped cilantro. Ladle hot into bowls and serve with cabbage, radishes, avocado, lime, tortilla strips, and crema on top.