Smoky Pork Posole

Smoky Pork Posole, a flavorful and hearty Mexican stew that's perfect for any occasion.

Smoky Pork Posole
Ingredients
For the Pork and Broth:

2 lbs pork shoulder, trimmed and cut into 2-inch chunks
1 large onion, quartered
6 cloves garlic, smashed
2 bay leaves
1 tbsp cumin seeds
1 tbsp black peppercorns
8 cups water
Salt, to taste
For the Posole:

2 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 can (15 oz) hominy, drained and rinsed
1 can (15 oz) fire-roasted diced tomatoes
2 cups reserved pork broth
1 chipotle pepper in adobo sauce, chopped (adjust to taste for spiciness)
Salt and pepper, to taste
Garnishes:

Thinly sliced radishes
Chopped cilantro
Lime wedges
Diced avocado
Shredded cabbage
Crumbled queso fresco or feta cheese
Instructions
Prepare the Pork and Broth:

In a large pot, combine pork shoulder, quartered onion, smashed garlic, bay leaves, cumin seeds, black peppercorns, and water. Bring to a boil.
Reduce heat to low and simmer for about 2 hours, or until the pork is tender and easily shreds with a fork.
Remove the pork from the broth and set aside. Strain the broth and discard the solids. Reserve 2 cups of the broth for the posole.
Make the Posole:

In a large pot, heat vegetable oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
Add minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Add hominy, fire-roasted tomatoes, reserved pork broth, and chopped chipotle pepper. Bring to a simmer.
Shred the cooked pork and add it to the pot. Simmer for about 30 minutes to let the flavors meld together. Season with salt and pepper to taste.
Serve:

Ladle the posole into bowls and top with your favorite garnishes: radishes, cilantro, lime wedges, avocado, shredded cabbage, and crumbled queso fresco or feta cheese.
Tips
For a richer broth, you can add pork bones or trotters to the initial simmering step.
Adjust the heat level by adding more or fewer chipotle peppers in adobo sauce.
Posole is even better the next day, so consider making it ahead of time.