Adapted from the Tastes Better from Scratch recipe which includes variants for ingredients as well as pressure cooker and slow cooker variants.
Cut into 1 inch cubes, trimming and discarding big pieces of fat
➜ 5-8 lb pork shoulder or butt roast
Add to a large stockpot. Cover with water by about 2 inches (8-10 c). Bring to boil, skimming foam.
Add
➜ 1 yellow onion, coarsely cut
➜ 5 garlic cloves, peeled and minced
➜ 4 bay leaves
➜ 2 tsp salt
➜ 3 tablespoons chicken flavor bouillon
Simmer for 1 ½ hours.
Meanwhile, make the chile paste.
Remove seeds and veins from
➜ 6 dried gaujillo chiles
➜ 6 dried ancho chiles
➜ 1-3 dried chiles de arbol (optional) for spicier soup
Add chiles to a small pot with just enough to cover them. Boil for 15 minutes and remove from heat.
Blend together until smooth
➜ reconstituted chiles
➜ 1 c of the water they were boiled in (discard remaining)
➜ 5 whole garlic cloves, peeled
On medium, heat
➜ 2 tbsp oil
Pour the blended chiles mixture through a fine mesh strainer and cook in the oil for 10 minutes over medium low heat. Stir often.
From the stockpot, remove bay leaves.
From the stockpot with the meat, remove bay leaves. Add
➜ chile sauce mixture
➜ 2 tbsp oil
➜ 1 tbsp oregano
➜ 1/2 tsp ground cumin
➜ 8 oz can tomato sauce
➜ 1 tsp white vinegar
➜ 2 25oz cans white hominy , drained and rinsed
➜ salt and pepper , to taste
Bring to a slow boil. Simmer for 30 minutes, until pork is very tender.
Taste and adjust seasonings (salt, bouillon, oregano).
Ladle into a bowl and top with
➜ thinly shredded Cabbage (required)
➜ diced yellow or white onion
➜ cilantro
➜ juice from a lime wedge
➜ avocado
➜ thinly sliced radish
The toppings are critical! Don’t skimp.
Serve on the side
➜ warm corn or flour tortillas