Ingredients:
- 8 dried guajillo chiles, stemmed and seeded (approx. 50g / 1.75 oz)
- 4 dried ancho chiles, stemmed and seeded (approx. 25g / 0.9 oz)
- 2 cloves garlic, minced (approx. 6g / 0.2 oz)
- 1 teaspoon dried oregano (approx. 2g / 0.07 oz)
- 1/2 teaspoon ground cumin (approx. 1g / 0.04 oz)
- 1/4 teaspoon ground cloves (approx. 0.5g / 0.02 oz)
- 1 tablespoon apple cider vinegar (approx. 15ml / 0.5 fl oz)
- 1 cup hot water (approx. 240ml / 8 fl oz)
- 2 pounds pork shoulder, cut into 1-inch cubes (approx. 900g)
- 1 large onion, chopped (approx. 200g / 7 oz)
- 4 cloves garlic, minced (approx. 12g / 0.4 oz)
- 2 tablespoons vegetable oil (approx. 30ml / 1 fl oz)
- 8 cups chicken broth (approx. 1.9L / 64 fl oz)
- 2 (15-ounce) cans hominy, drained and rinsed (approx. 850g / 30 oz total)
- 1 teaspoon salt, or to taste (approx. 5g / 0.2 oz)
- 1/2 teaspoon black pepper, or to taste (approx. 2.5g / 0.09 oz)
- 1 bay leaf
- Shredded cabbage or lettuce
- Diced onion
- Sliced radishes
- Lime wedges
- Dried oregano
- Crushed tortilla chips
Instructions:
- Rehydrate the dried chiles by soaking them in hot water until softened.
- Blend the rehydrated chiles with garlic, oregano, cumin, cloves, and vinegar until smooth.
- Brown the pork cubes in vegetable oil.
- Sauté the onion and garlic in the same pot.
- Add the chile paste, seared pork, chicken broth, hominy, salt, pepper, and bay leaf to the pot.
- Simmer on the stovetop until pork is tender, or cook in a slow cooker on low heat.
- Shred the pork with two forks.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with your favorite toppings.