Mexican Pozole (Pork and Hominy Soup with Radishes)

Cut the pork shoulder into 1.5-inch (3-4 cm) cubes, season with salt and pepper. Place the pork in a large pot with the quartered white onion and 4 cloves of garlic. Cover with water or broth, bring to a boil, then reduce heat and simmer for 1.5-2 hours until the pork is tender and easily shredded. Remove the pork, set aside, and strain the cooking liquid, reserving it.

Meanwhile, remove stems and seeds from dried chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Place chiles in a heatproof bowl, cover with hot water, and let soak for 20-30 minutes until softened. Transfer chiles to a blender with the remaining 4 cloves of garlic, 1 cup of the reserved cooking liquid, oregano, and cumin. Blend until smooth, then strain through a fine-mesh sieve into a bowl to remove any skin fragments. This is your chili sauce.

Return the strained cooking liquid to the pot, add the chili sauce and the drained hominy. Bring to a boil, then reduce heat and simmer for 15 minutes. Add the reserved shredded pork and cook for another 15-20 minutes to allow the flavors to meld and the pork to heat through. Taste and adjust seasoning with salt and pepper as needed.

Ladle the hot Pozole into bowls. Serve with thinly sliced radishes, shredded cabbage, diced red onion, fresh cilantro, and lime wedges on the side for everyone to add as they please. Serve with tostadas or tortilla chips.