This recipe uses a simple browning-and-simmering method that develops rich flavor while keeping the preparation straightforward.

Step 1: Prepare the Pork Shoulder

Place the pork shoulder on a clean cutting board.

Trim away any large pieces of excess surface fat, leaving some marbling for flavor.

Cut the pork into approximately 1-inch cubes.

Try to keep the pieces similar in size so they cook evenly.

Pat the pork dry with paper towels.

Removing excess surface moisture helps the meat brown properly.

Step 2: Season the Pork

Sprinkle the pork cubes with the salt and black pepper.

Toss gently to distribute the seasoning.

You can reserve a little salt for adjusting the broth later.

Step 3: Heat the Olive Oil

Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

Add 2 tablespoons of olive oil.

Allow the oil to heat until shimmering.

Step 4: Brown the Pork in Batches

Add a portion of the pork to the hot pot.

Arrange the pieces in a single layer.

Avoid overcrowding because this can cause the meat to steam rather than brown.

Cook for approximately 5–7 minutes per batch, turning occasionally, until several sides develop a golden crust.

The pork doesn’t need to be fully cooked at this stage.

Transfer the browned pork to a plate.

Repeat with the remaining pork.

Step 5: Sauté the Onion

Reduce the heat to medium.

Add the diced yellow onion to the same pot.

Cook for approximately 4–5 minutes, stirring occasionally.

The onion should become soft and translucent.

Use a wooden spoon to loosen some of the browned bits from the bottom of the pot.

Step 6: Add the Garlic

Stir in the minced garlic.

Cook for approximately 30 seconds.

The garlic should become fragrant.

Avoid letting it burn because burnt garlic can create bitterness.

Step 7: Add the Roasted Hatch Green Chiles

Add 2–3 cups of roasted, peeled, seeded, and chopped Hatch green chiles.

Stir to combine with the onion and garlic.

Cook for approximately 2–3 minutes.

This allows the roasted chile flavor to blend with the aromatics.

Step 8: Add the Spices

Sprinkle in the ground cumin, Mexican oregano, and ground coriander.

Stir gently.

Cook briefly until the spices become fragrant.

The mixture should smell savory, earthy, and slightly smoky.

Step 9: Return the Pork to the Pot

Add the browned pork and any accumulated juices back into the pot.

Stir gently to combine with the green chile mixture.

Step 10: Add the Chicken Broth

Pour in 8 cups of chicken broth.

Stir thoroughly.

Use a wooden spoon to scrape any remaining browned bits from the bottom of the pot.

These bits contribute additional savory flavor.

Step 11: Add the Bay Leaf

Place the bay leaf into the broth.

Stir gently.

Step 12: Bring to a Gentle Boil

Increase the heat until the broth begins to bubble.

Once it reaches a gentle boil, reduce the heat to low.

The caldo should maintain a slow, steady simmer rather than a vigorous boil.

Step 13: Simmer the Pork

Partially cover the pot.

Simmer for approximately 1–1 1/2 hours.

Stir occasionally.

During this time, the pork will begin to soften and the green chile broth will develop deeper flavor.

The pork should be approaching fork-tender before the potatoes are added.

Step 14: Prepare the Potatoes

While the pork simmers, wash the potatoes.

Peel them if desired.

Cut them into approximately 1- to 1 1/2-inch chunks.

Try to keep the pieces similar in size.

Step 15: Prepare the Hominy

Open the cans of hominy.

Pour the hominy into a colander.

Drain and rinse thoroughly under cool running water.

Set aside.

Step 16: Add the Potatoes

Once the pork has begun to soften, add the potato chunks to the pot.

Stir gently.

Make sure the potatoes are mostly submerged in the broth.

Step 17: Add the Hominy

Stir in the drained and rinsed hominy.

Distribute it evenly throughout the caldo.

The hominy is already cooked, so it only needs to heat through and absorb some of the broth’s flavor.

Step 18: Continue Simmering

Partially cover the pot again.

Simmer for approximately 20–30 minutes.

Stir occasionally.

The potatoes should become fork-tender, and the pork should be completely tender.

If the pork still feels firm, continue cooking until it softens.

The exact time depends on the cut and size of the pork pieces.

Step 19: Adjust the Broth

Check the consistency.

For a soupier caldo, add a little more chicken broth or water.

For a slightly thicker broth, gently mash a few cooked potato pieces against the side of the pot and stir them back in.

Taste the broth.

Add additional salt, black pepper, or roasted green chile if desired.

Step 20: Remove the Bay Leaf

Locate and remove the bay leaf.

Discard it before serving.

Step 21: Add Fresh Lime Juice

Stir in 1 tablespoon of fresh lime juice.

The acidity brightens the rich pork and green chile flavors.

Step 22: Add the Cilantro

Stir in 1/4 cup chopped fresh cilantro.

Mix gently.

The cilantro adds freshness and color.

Step 23: Let the Caldo Rest Briefly

Turn off the heat.

Allow the caldo to rest for approximately 5 minutes.

This gives the flavors a chance to settle before serving.

Step 24: Serve Hot

Ladle the caldo into large bowls.

Make sure each serving contains plenty of pork, hominy, potatoes, and flavorful broth.

Top with sliced radishes, diced white onion, fresh cilantro, and lime juice.

Serve with warm corn or flour tortillas.