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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
- Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
- Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice
Cook Times
Ingredients
Ingredients
- 4 ounce dry red chili California, Guajillo, ancho or New Mexico
- 1 tablespoon extra virgin olive oil
- 2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
- 1 cup onion diced
- 3 clove garlic minced
- 2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
- 2 teaspoon ground cumin
- 1 teaspoon fresh thyme `
- 3 bay leaf
- 29 ounce canned hominy
- 64 ounce chicken stock
Optional Garnishes
- fresh oregano chopped
- fresh cilantro chopped
- green cabbage shredded
- jalapeno pepper sliced
- radish sliced
- queso fresco
- red onion chopped
- avocado sliced
- lime wedged
Cooking Tools Required
Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top StoveNutrition
Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg
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