One of the great dishes of the Southwest is a stewlike soup made with whole hominy, pork, and chicken. It is served with lime wedges, radishes, chopped lettuce, hot red pepper flakes, and scallions as a garnish. It is called pozole, pronunced po-SOH-leh, and the original version is made with half a hog’s head and lye hominy, which takes hours of preparation before cooking. This recipe is a modified and excellent version that uses pork shoulder rather than the head, and canned hominy, which merely needs draining before it is added to the kettle.
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