Ingredients
The following ingredients have 7 Servings
- 6 pounds pork (combination of pig trotters, pork neckbones and pork shoulder)
- 8 ounces guajillo chili pods
- 1 (108 ounces) can Hominy, drained and rinsed
- 1 head garlic, peeled and crushed
- 1 onion, peeled and quartered
- 1 tablespoon Mexican dried oregano, crumbled
- 3 bay leaves
- 4 to 4-1/2 quarts water
- salt to taste (I used about 2 tablespoons)
- 2 bunches red radish, ends trimmed (discard leaves) and sliced thinly
- 1 bunch cilantro, stems trimmed and chopped
- 1 large onion, peeled and chopped
- 1 cabbage, shredded
- limes, cut into wedges
- tostadas
Instruction
- In a large deep pot, combine pork meat and water. Bring to a boil, skimming foam that floats to top. When the broth clears, add onion, oregano and bay leaves. Lower heat, cover and simmer for about 1 to 1-1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.
- Remove stems off chili pods. Pry open and remove seeds. In a bowl, soak in just enough water to cover for about 30 minutes or until softened. In a blender, process softened chilies, garlic and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces. Add sauce to pot of simmering meat. Add hominy. Season with salt to taste. Continue to simmer, covered, for about 1 to 1-1/2 hours or until meat is fork tender. Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges.
