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Preparation time: 30 min
Cooking time: 4 hours

Difficulty: Medium - experience needed

Dietary guidance: n d 


4 - 5 dried chiles de arbol
4 - 5 dried ancho or California chiles
6 cloves of garlic, chopped fine
1/2 tsp salt
2 lb boneless pork shoulder, trimmed, cut in half
2 tsp cumin
2 Tbsp vegetable oil
1 onion chopped
8 c. chicken broth
2 15 oz hominy, drained
1 10 oz red enchilada sauce (I prefer the hot)
for garnish - lime and lemon slices, diced onion, diced radishes, shredded cabbage


Break stems off dried chiles and remove as many seeds as possible. Put the chiles in a bowl and immerse in at least 2 cups boiling water, about 30 minutes. Transfer chiles to blender and add 1 1/2 cups soaking water, 4 cloves of the minced garlic and 1/2 tsp salt. Blend until smooth. If there are a lot of chile skins left, use a sieve to drain them out, pushing them through it. Rub pork all over with salt and cumin. Set aside. Heat oil in a dutch oven and add the diced onion and cook about 5 minutes. Add two cloves chopped garlic and cook about another 2 minutes. Push the onion mixture to one side of the pan and add the meat. Sear meat on all sides until brown. Stir in 2 cups water, chicken broth, chile mixture and 1/2 tsp salt. Bring to a low boil, then reduce heat to simmer. Partially cover and cook, turning pork every now and then, about three hours, until tender. Remove pork and shred it with a fork. Return it to the soup. Add hominy. Taste the soup. If it is not tasty enough, add enchlada sauce as needed. Warm about one more hour. Serve with garnishes and hot tortillas or bread.


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