Pork Belly Pozole

Ingredients

• 2-3 pounds pork belly or shoulder (fat trimmed and cut into 1 inch cubes)
• 1 pound tomatillos (husks removed and rinsed)
• 1 large onion (diced)
• 6 cloves garlic (minced)
• 2 30 oz cans hominy (drained and rinsed)
• 4 dried New Mexican Chilies (seeded and stems removed)
• 3 ears corn (kernals cut off)
• 1 small can died green chilies (hot)
• 3 cups low sodium chicken broth
• 1 tablespoon cumin + 1 tbsp
• 1 tablespoon coriander + 1 tbsp
• 1 tablespoon dried oregano + 1 tbsp
• 1 cup boiling water
• olive oil
• salt and pepper
• lime wedges (for serving)
• cilantro (for serving)

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