Mexican · serves 6 · about 150 minutes
The red hominy stew that anchors every Mexican celebration. Pork simmered until it falls apart in a deep guajillo broth, then dressed at the table with radish, cabbage, lime, and oregano.
Ingredients
- 3 lbs pork shoulder, cubed
- 2 cans white hominy, drained
- 5 guajillo chiles
- 3 ancho chiles
- 1 white onion, halved
- 6 cloves garlic
- 1 tbsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 2 bay leaves
- to taste Mexican oregano, radishes, shredded cabbage, lime
Method
- Simmer the pork with half the onion, 3 cloves garlic, bay leaves, and salt in plenty of water for 1 hour, skimming the foam.
- Toast and soak the guajillo and ancho chiles, then blend with the remaining onion and garlic until smooth. Strain.
- Stir the chile puree and Iberia Sazon into the pork pot and simmer 30 minutes.
- Add the hominy and simmer another 30 minutes until the pork is fork-tender and the broth is deep red.
- Adjust salt. Ladle into bowls.
- Serve with bowls of radish, cabbage, oregano, and lime so everyone dresses their own.