A comforting recipe for Pozole Blanco, highlighting the rich flavors of pork shoulder, ribs, and hominy in a savory broth, served with fresh garnishes.
1. Simmer all ingredients except hominy for 1 hour and 30 minutes.
2. Remove the meat, shred it, and place it back into the pot.
3. Remove the garlic and onion, blend until smooth, and then place the blended mixture back into the soup.
4. Add in the hominy and cook for 30 more minutes.
5. Serve with radish, lettuce, cilantro, and extra oregano.
