Pozole

Ingredients:

• 8 lbs. Swift Pork Shoulder, cut into 2-inch pieces
• 9 quarts water
• 1 whole onion, cut in half
• 1 whole head of garlic
• 3 tablespoons salt
• 8 bay leaves
• 12-15 guajillo chiles, cleaned and deveined
• 4 ancho chiles
• 2 cups broth (from cooking the meat)
• 8 garlic cloves
• 1 large can (110 oz) hominy, rinsed
• 2 teaspoons Mexican oregano
• Toppings: shredded cabbage, thinly sliced radishes, chilito de aceite, and limes

Instructions:

1. Prep the Meat: Take your Swift meats—8 lbs of bone-in pork shoulder—and cut it into 2-inch pieces. Remove as much meat as possible from the bone, but save the bone for the broth.
2. Cook It Up: Add the pork shoulder pieces to a large pot with 9 quarts of water. Bring the water to a simmer. Add the onion, garlic head, 3 tablespoons of salt, and 8 bay leaves. Cover and cook over medium-low heat for 1.5 hours.
3. Prepare the Chiles: While the meat cooks, rehydrate the guajillo and ancho chiles. Place them in a pot of hot water and let them soak for 10-15 minutes, or until soft. Transfer the softened chiles to a blender. Add 2 cups of the broth and 8 garlic cloves. Blend until smooth, about 2 minutes. Set aside.
4. Add Hominy: After 1.5 hours, remove the onion and garlic from the pot. Add the rinsed hominy to the pot and stir well. If needed, pour in the blended chile mixture and stir. Add 2 teaspoons of Mexican oregano. Cover and let it simmer on low heat for another hour.
5. Prepare Toppings: While the pozole simmers, thinly slice radishes and shred cabbage.
6. Serve: Once the pozole is ready, serve it hot. Top with shredded cabbage, sliced radishes, and a sprinkle of chilito de aceite. Enjoy with a squeeze of lime!