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Ingredients
  • subheading: For the pozole:
  • 1 large white onion, halved
  • 8 cloves garlic
  • 2 bay leaves
  • 1 ½ tablespoon kosher salt, plus more as needed
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried Mexican oregano*
  • 4 cups chicken broth, divided
  • 4 to 5 pounds bone-in pork shoulder, cut into large chunks
  • 4 (15-ounce) cans white hominy*, drained and rinsed
  • subheading: For serving:
  • Thinly shredded cabbage
  • avocado
  • Diced onions
  • Lime wedges
  • Sliced radishes
  • chopped cilantro
  • Spicy salsa
Steps
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