Pozole

Cut the pork shoulder (or other protein) into 1-inch cubes. Peel and mince the garlic. Halve the large onion. Slice the red onion thinly for garnish and chop the cilantro.

Heat a large pot over medium-high heat. Add the cubed protein, halved onion, and minced garlic. Brown the meat for 5–7 minutes, stirring occasionally.

Pour in the vegetable broth (or chicken broth). Add the oregano, cumin, and paprika. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes to 1 hour, until the meat is tender.

Remove the halved onion. Stir in the hominy and simmer uncovered for another 15–20 minutes to marry the flavors and heat through the hominy.

Stir in the lime juice and season with salt and black pepper to taste. Taste and adjust seasonings as needed.

Ladle the pozole into bowls. Arrange the sliced red onion, fresh cilantro, and jalapeño slices on the table so guests can garnish to their liking. Serve with lime wedges and warm tortillas or tostadas on the side.