Ingredients:

  • 3 lbs Pork Shoulder (Boston Butt), cut into 1.5-inch cubes
  • 1 lb Pork Neck Bones
  • 1 large White Onion, halved
  • 1 head Garlic, top sliced off
  • 4 quarts Water
  • 2 tbsp Sea salt
  • 5 Dried Guajillo Chiles, de-seeded and stemmed
  • 3 Dried Ancho Chiles, de-seeded and stemmed
  • 2 Dried Arbol Chiles
  • 3 cloves Fresh Garlic
  • 1 tsp Cumin seeds
  • 1 tsp Dried Mexican Oregano
  • 58 oz White Hominy, rinsed and drained

Instructions:

  1. Place the pork shoulder and neck bones in a large pot. Add the 1 large White Onion and 1 head Garlic.
  2. Add the pork neck bones, halved onion, the head of garlic, and 4 quarts of water to the pot. Bring to a boil, then immediately reduce to a steady simmer at approximately 190°F (88°C).
  3. Simmer for 2 hours, frequently skimming any grey foam or excess impurities that rise to the surface.
  4. While the meat simmers, toast the dried chiles in a dry skillet until fragrant. Soak them in hot water for 15 minutes, then blend with 3 cloves of fresh garlic, cumin, and Mexican oregano until smooth.
  5. Pass the chile puree through a fine-mesh strainer into the pot to ensure a silky broth texture. Discard the onion and the spent garlic head from the stock.
  6. Stir in the rinsed hominy. Continue simmering for another 45 to 60 minutes until the pork is fork-tender and the hominy kernels have blossomed.
  7. Season with additional sea salt to taste. Serve hot with shredded cabbage, radishes, cilantro, lime wedges, and tostadas.