sobota, 8 lutego 2014


Time: 2 hrs


  • 4 lbs pork shoulder, trimmed of excess fat
  • 1 white onion, cut in large chunks
  • 3 garlic cloves, peeled
  • 1 teaspoon salt
  • 2 (1 lb) cans hominy
  • 4 pasilla chiles
  • 3 dried New Mexico chiles
  • 1/2 head cabbage, shredded
  • 1 bunch radish, sliced very thin
  • oregano
  • hot sauce (optional)


  • 1 Put the pork in a large pot over high heat and cover with water.
  • 2 Add the onion, garlic and salt, and boil until tender, about an hour.
  • 3 While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
  • 4 Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
  • 5 Let sit for about 20 minutes.
  • 6 When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
  • 7 Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
  • 8 When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
  • 9 Cut or shred into bite sized pieces.
  • 10 Strain the cooking water, and return the pork to the pot.
  • 11 Add the hominy and processed chiles, bring to a boil.
  • 12 Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
  • 13 Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.

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