4oz of Guajillo and Ancho, chili pods
1 6lb 12oz Can of White Hominy, drained and rinsed
3lbs of Pork Shoulder, cut into 1-1.5″ pieces
8 Cloves of Garlic, 4 chopped and 4 whole
3 Bay Leaves
1 Tsp of Cumin
2 Tbsp of Oregano
2 Tblsp of Olive Oil
0.5 of a Small Cabbage, thinly sliced
1 bunch of Cilantro, chopped
0.5 White Onion, chopped
2 Avocados, chopped
4 Limes, quartered
A bunch of red radishes, sliced thin
1. Remove and discard the stems, seeds, and large veins from the chili pods, then place in a bowl and cover with boiling water. Cover the bowl and leave to soak for 20 minutes.
2. Heat 2 tablespoons of olive oil in a skillet, over medium-high heat. Place the pork in the skillet, seasoning well with the salt and pepper and brown the pork on all sides.
3. Once the meat is browned on all sides, add 4 cloves of roughly chopped garlic and let cook for another minute.
4. Add the pork, 1 tablespoon of salt, bay leaves, cumin, oregano and hominy to a large 10-12 quart stockpot, and cover with 5 quarts of water. Bring to a simmer, then reduce the heat and cook for 15 minutes.
5. Prepare the red sauce by puréeing in a blender the chilies, along with 2 cups of their soaking liquid, a teaspoon of salt, and the remaining 4 cloves of garlic. Once fully blended, strain the sauce through a fine sieve, discarding the solid material.
6 Add the sauce to the stockpot, as well as another couple teaspoons of salt and return to a simmer.
7 Cook partially covered, for 2-3 hours until the pork is completely tender.
8. Skim away excess fat, taste for seasoning and add more salt as needed.
9. Serve topped with garnishes