Ingredients
1 kg pork shoulder, cut into cubes
1 medium onion, chopped
4 cloves garlic, minced
4 dried ancho chiles
4 dried guajillo chiles
1 tsp ground cumin
1 tsp oregano
1.5 litres chicken broth
2 cups hominy, drained
Salt to taste
Method
Start by boiling the pork in a large pot with water. Simmer for about an hour until it’s tender.
Next, remove the cooked pork and let it cool slightly. Shred the meat into bite-sized pieces and set aside.
Soak the dried chiles in warm water for about 20 minutes. After soaking, blend the chiles with onion, garlic, cumin, oregano, and a cup of broth until smooth.
Combine the shredded pork with the blended sauce in the pot. Pour in the remaining broth and add hominy. Season with salt according to your taste.
Cook everything together on low heat for about 30 minutes. Stir occasionally to allow the flavours to blend nicely.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.allmotorcycles.online
www.solarsite.info