hominy + green chili verde + crispy tortilla + queso fresco

In a large pot, heat olive oil over medium heat. Add diced pork shoulder and cook until browned on all sides.

Prepare the Pork

Stir in minced garlic and chopped onion. Sauté for about 3-4 minutes until onion is translucent.

Add Aromatics

Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 1 hour until pork is tender.

Add hominy and green chili verde sauce to the pot. Stir well and continue to simmer for an additional 20 minutes.

Season with salt and pepper to taste. Stir in chopped cilantro before serving.

In a separate pan, fry tortilla strips in oil until crispy. Drain on paper towels and season lightly with salt.

Ladle the pozole into bowls and top with crispy tortilla strips, crumbled queso fresco, and lime wedges.