Pork shoulder or roast -- 1 1/2 to 2 pounds
Canned or fresh hominy, rinsed -- 2 to 3 cups
Garlic -- 3 to 5 cloves
Salt -- 2 teaspoons
Water or stock -- 6 cups
Cabbage or iceberg lettuce, shredded
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Chile piquín, ground
1. Add the pork, hominy, garlic, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
2. Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
3. Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.
* If you want to add some color to the soup follow this method: Pozole Rojo - This variation is popular in Michoacán and Jalisco States. It is the same as the above recipe, but dried chiles are added. Remove the stems and seeds from 3 to 5 ancho or guajillo chiles. Mix them with a little of the hot liquid from the stewpot and soak for 20 to 30 minutes until soft. Puree in a blender and strain through a sieve into the stew for the last 30 to 45 minutes of cooking. **
Happy cooking and ENJOY!