Ingredients:

  • 2 lbs pork shoulder, cut into chunks
  • 6 cups chicken or pork broth
  • 2 cups hominy, canned or pre-processed
  • 1 large onion, quartered
  • 3 cloves garlic, smashed
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • Salt to taste
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1-2 chipotle chiles in adobo
  • 1 tbsp olive oil
  • Shredded cabbage for garnish
  • Diced radishes for garnish
  • Chopped fresh cilantro for garnish
  • Lime wedges for garnish
  • Avocado slices for garnish
  • Tortilla chips or tostadas for garnish

Instructions:

  1. Remove stems and seeds from dried chiles.
  2. Toast chiles in a hot dry pan until fragrant (1-2 minutes).
  3. Soak chiles in hot water for 15 minutes until softened.
  4. Blend chiles with a little soaking water until smooth. Set aside.
  5. In a large pot, combine pork, broth, onion, garlic, cumin, oregano, and salt.
  6. Bring to a boil, then reduce heat and simmer until pork is tender (about 2 hours).
  7. Stir in hominy and cook for 30 minutes.
  8. Incorporate the blended red sauce into the broth; simmer for 10-15 minutes to meld flavors.
  9. Taste and adjust seasoning with salt and lime juice.
  10. Serve hot with desired garnishes and sides.