Mexican Pozole

Ingredients

2 pounds pork shoulder (or butt)

5 to 6 cups water (cool; or enough to cover)

3 dried red New Mexico chiles (or other large, mild, dried red chiles)

3 cloves garlic

2 teaspoons salt (plus more to taste)

6 cups cooked hominy (or canned)

1 teaspoon dried Mexican oregano

Garnish: cilantro (chopped)

Garnish: scallion (chopped)

Garnish: radishes (chopped or sliced)

Garnish: green cabbage (finely sliced)

Optional: squeeze fresh lime juice

Directions :

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