Pozole Rojo-Style Hominy Stew

Ingredients

• 1½ lb Pork Shoulder, cubed
• 2 cans hominy, drained
• 3 tbsp chili powder + 1 tsp cumin + 1 tsp oregano (the pantry stand-in for dried chiles)
• 1 onion + 5 cloves garlic
• 8 cups stock
• 2 bay leaves
• Topping table: shredded cabbage, radish coins, lime, oregano, chips

Method

1. Sear the Pork Shoulder in a soup pot; add the onion and garlic until golden.
2. Bloom the chili powder, cumin, and oregano in the fat 1 minute — the broth's brick-red backbone.
3. Add the stock, hominy, and bay. Simmer 35–40 minutes until the meat is tender and the hominy has fattened into chewy pearls.
4. Season decisively — pozole broth should taste rich enough to drink alone and won't have to.
5. Serve with the topping table in the middle: everyone crunches, squeezes, and layers their own. The toppings aren't garnish; they're the second half of the recipe. Weekend soup with fiesta clearance.