Cooking Times

60 min
Prep Time
180 min
Cook Time
240 min
Total Time

Ingredients (8 items)

1.00 kg Pork shoulder
cut in chunks
400.00 g Hominy
canned or dried
8.00 pieces Dried guajillo chiles
stems and seeds removed
1.00 large White onion
quartered
6.00 cloves Garlic
whole
3.00 pieces Bay leaves
dried
2.00 tbsp Oregano
Mexican oregano
2.00 tbsp Salt
sea salt

Instructions (6 steps)

1
Simmer pork with onion, garlic, and bay leaves for 2 hours until tender.
120 minutes
2
Remove pork, shred when cool, strain and reserve broth.
3
Toast chiles in dry pan, soak in hot water 20 minutes.
20 minutes
4
Blend chiles with soaking liquid until smooth, strain.
5
Combine chile sauce with pork broth, add hominy and shredded pork.
6
Simmer 30 minutes, season with salt and oregano.
30 minutes