Pozole Soup - cooking recipe

Ingredients

3 lbs pork blade steaks (Deboned & 1-inch diced)
3 tablespoons extra virgin olive oil
2 bay leaves
3 tablespoons fresh garlic (Chopped)
2 serrano peppers (Seeded & Chopped)
2 cups red onions (Chopped)
1 cup carrot (Chopped)
1 cup celery (Chopped)
1 teaspoon chili powder
1 tablespoon ground cumin
4 tablespoons fresh oregano (Chopped)
1 tablespoon fine sea salt
2 tablespoons cracked black pepper
1 (12 ounce) can Corona beer (Room Temperature)
1 (28 ounce) can red chili sauce (Las Palmas, Mild)
2 cups Clamato juice
1 (28 ounce) can mexican-style hominy (Drained)
2 cups homemade chicken stock
2 cups cilantro (Chopped, Split)
6 cups green cabbage (Shreded)
6 cups red radishes (Sliced Thin)

Preparation

Heat olive oil in a Dutch oven add bay leaves, pork and saute 2-3 minutes. Add pork bones, garlic and saute 1-minute.
Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and saute 2-3 minutes.
Add chili powder, cumin, oregano and stir well.
Add beer, bring to a boil and reduce to a simmer for 5-minutes.
Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
Remove the pork bones, bay leaves and discard.
Serve in warm soup bowls.
Garnish with cabbage and radishes.