Yield: 3 quarts
Ingredients
2 cups water
1/2 oz. dried Guajillo chiles (about 2 each), de-seeded, stems removed
1 oz. dried Ancho chiles (about 2 each), de-seeded, stems removed
3 cloves garlic, smashed
2 lbs. pork shoulder, cut into large chunks (or better yet, 1 pig head!)
1/2 each yellow onion, large dice
1 quart chicken stock
1 tsp dried oregano
1/2 tsp cumin, ground
TT salt & pepper
1 - 25 oz. can Hominy, drained and rinsed
Garnishes:
1/2 head green cabbage, shredded
1 bunch radishes, sliced
2 each avocados, sliced
2 each limes, cut into wedges
1/2 each yellow onion, diced
1 bunch cilantro, roughly chopped
1/2 bag tortilla chips
Instructions
Bring the 2 cups water to a boil. Place the chiles and garlic in a bowl, pour the boiling water over them, cover the bowl and let it sit 20 minutes.
While the chiles are softening place the pork shoulder, yellow onion, chicken stock, oregano, cumin, salt and pepper in a crock pot and turn it on low.
Place the soaked chiles, garlic and water in a blender and puree until smooth. Pour the mixture into the crock pot, give it a stir, cover and let cook 8 hours.
Add the hominy to the crock pot and let cook 15 minutes more.
Taste the stew to check for seasonings. Ladle it into bowls and top with garnishes to serve.