Ingredients:

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 6 cups chicken or vegetable broth
  • 2 cans hominy, drained and rinsed
  • 1.5 pounds pork shoulder, cut into 1-inch pieces (or chicken thighs)
  • Salt and pepper to taste
  • 1 cup shredded cabbage
  • 1 cup radishes, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • Chopped avocado and diced onion (optional)

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in minced garlic, cumin, oregano, and cayenne; cook for an additional minute.
  2. Pour in chicken or vegetable broth and bring to a gentle boil. Add hominy and pork shoulder pieces into the pot.
  3. Reduce heat to low, season with salt and pepper, cover, and simmer for about 1.5 hours, or until the pork is tender and the flavors meld.
  4. Ladle posole into bowls and top with shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of lime.