Ingredients
p
3 lbs pork shoulder/butt
p
2 lbs pork ribs
w
1 white onion
g
10 cloves garlic
b
4 bay leaves
w
20 cups water
c
80 oz canned hominy
S
Salt to taste
F
For the Salsa
g
20 guajillo chiles
a
5 ancho chiles
w
½ white onion
g
5 cloves garlic
c
2 tsp cumin
M
1 tbsp Mexican oregano
c
2 tbsp chicken bouillon
b
2 cups braising liquid
n
¼ cup neutral oil
S
Salt to taste
F
For the Toppings
S
Shredded cabbage
R
Radish
C
Cilantro
D
Diced white onion
L
Limes
T
Tostada
Directions
1
Slice pork shoulder/butt into chunks.
2
Add pork shoulder to a pot along with pork ribs, white onion, garlic, and bay leaves. Cover with water and season with salt. Bring to a boil and skim off any scum that rises to the top. Turn the heat to low and simmer with the lid on for 1.5 hours.
3
Prep chiles by cutting the stem off and removing the seeds.
4
Rinse hominy under cold water.
5
Add hominy and chiles to the pot. Let the chiles simmer for 10 minutes until soft then remove to blend later on. Remove onion and bay leaves, and lightly shred pork.
6
For the Salsa
1
Add chiles to a blender with white onion, garlic, cumin, Mexican oregano, chicken bouillon, and broth from the pot.
2
Once smooth, simmer in a pan with oil for 10 minutes on medium low heat. Season with salt and add it back to the pot using a strainer to get rid of any grit.
3
Let simmer for 30 minutes and serve with toppings.
