Shane's Posole

Ingredients

• 1 lbs pork shoulder
• 1 tbs salt
• 1 tbs pepper
• 1 tbs garlic powder
• 1 yellow onion
• 6 garlic cloves
• 2 tbs olive oil
• 8-10 cup chicken stock
• 2 dashes cumin
• 1 tsp oregano
• 1 can mexican hominy
• 1 can hatch chilis
• 1 cabbage
• 1 bushel radish
• 1 lime
• 1 bushel cilantro

Instructions

1. Trim excess fat from the pork shoulder, keeping the bone with a small amount of meat attached. Cut the pork into bite-sized pieces and place them in a bowl along with the bone. Season generously with salt, black pepper, and garlic powder. Cover and refrigerate for at least one hour; overnight is ideal for deeper flavor.
2. Finely chop the onion and roughly chop the garlic cloves. Set aside.
3. Heat the Dutch oven over medium-high heat. Add olive oil and bacon drippings (or olive oil only) and heat until shimmering. Add the onion and garlic and cook until the onion becomes translucent, about 1–2 minutes.
4. Add the seasoned pork pieces and bone to the pot. Cook, stirring occasionally, for 5–7 minutes until lightly browned. Drain excess fat if necessary.
5. Return the Dutch oven to medium heat. Add chicken stock, then return the pork and bone to the pot. Season with cumin and oregano. Bring the liquid close to a boil, then maintain a gentle simmer—do not boil—for about 1 hour.
6. Stir in the canned hominy and green chiles. Reduce heat to a low simmer and cook until flavors are fully combined and the pork is tender.
7. Remove from heat and let the posole rest briefly before serving. Adjust seasoning with salt and pepper if needed.
8. Garnish with shredded cabbage, sliced radishes, fresh cilantro, lime or lemon wedges, or your favorite traditional toppings.