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servings:

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

• 3 pounds pork shoulder (Boston butt)
• 1 large white onion, halved through root end, plus chopped for serving
• 2 heads of garlic, halved crosswise
• 1 bay leaf
• 3 whole cloves
• 10 guajillo chiles, ribs and seeds removed
• 6 dried chiles de árbol, ribs and seeds removed
• Kosher salt
• 3 (15-ounce) cans white hominy, rinsed
• Thinly sliced cabbage, thinly sliced radishes, dried oregano, and lime wedges (for serving)

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