Posole Blanco

Ingredients

• 1 lb. pork shoulder (Boston butt), cut into 1" pieces
• Kosher salt, freshly ground pepper
• 2 Tbsp. extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 4½ tsp. chicken bouillon paste (such as Better Than Bouillon)
• 2 Tbsp. all-purpose flour
• 1 white onion, halved, peeled
• 2 bay leaves
• 1½ tsp. oregano, preferably Mexican
• 2 15-oz. cans white hominy, rinsed
• Thinly sliced green cabbage, thinly sliced radishes, cilantro leaves with tender stems, sliced avocado, tostadas, and lime wedges (for serving)

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