| Ingredients: 4 chili, ancho 1/2 chopped onion, white 3 Pound(s) chopped pork shoulder, extra lean 4 Cup(s) canned hominy 8 Cup(s) water 1 Cup(s) cilantro 2 Clove(s) garlic 2 bay leaves 1 Teaspoon(s) cumin |
Directions:
Rehydrate the chilis in boiled water for about 25 minutes. Put the chilis into a blender. Add onion, salt, pepper, and garlic, cumin and reserved chili water. Blend until smooth and set aside. In a large soup pot, add pork, hominy, water, and a spice bag with onion, cilantro, bay leaf, garlic. Add the adobo from the blender. Add more salt. Bring to a boil for 1 to 1.5 hours. Adjust seasoning. Serve with garnishes: shredded cabbage, chili powder, radishes, onion, tortilla chips, lime wedges. |