- Soup
- Main
- Pork
- Mexican
- Make-ahead
- Stovetop
- Blender
Ingredients
For the stew
- 3 lb
boneless pork shoulder, cut into 2-inch chunks
kosher salt, to taste
- 1
large white onion, halved
- 8 cloves
garlic, peeled
- 2
bay leaves
- 10 cups
water
- 2 cans
white hominy (25 oz each), drained and rinsed
For the chile sauce
- 6
dried guajillo chiles, stemmed and seeded
- 3
dried ancho chiles, stemmed and seeded
- 1 tsp
dried Mexican oregano
- 1/2 tsp
ground cumin
- 1 tbsp
vegetable oil
To serve
- 3 cups
green cabbage, finely shredded
- 8
radishes, thinly sliced
- 1/2
small white onion, finely diced
- 2
limes, cut into wedges
- 2 tsp
dried Mexican oregano, for sprinkling
tostadas or tortilla chips (optional)
- Dairy-free
- Gluten-free
Not checked: tostadas or tortilla chips.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the pork chunks in a large pot with the halved onion, garlic cloves, bay leaves, 1 tablespoon salt and the water. Bring to a boil over high heat, then skim off the foam that rises to the top.
15 min
- 3 lb boneless pork shoulder
- kosher salt
- 1 large white onion
- 8 cloves garlic
- 2 bay leaves
- 10 cups water
- Step 2
Lower the heat so the pot barely bubbles, cover partly, and simmer until the pork is tender enough to shred with a fork, about 1 1/2 hours.
1 hr 30 min, hands-off
- Step 3
While the pork simmers, toast the guajillo and ancho chiles in a dry skillet over medium heat, pressing them flat, about 30 seconds per side, until fragrant but not blackened. Put them in a bowl, cover with boiling water and soak 20 minutes until soft.
25 min
- 6 dried guajillo chiles
- 3 dried ancho chiles
- Step 4
Drain the chiles and put them in a blender with 1 1/2 cups of the simmering pork broth, the oregano and cumin. Blend until completely smooth, 1 to 2 minutes.
5 min
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- Step 5
Heat the oil in the skillet over medium-high heat. Pour the blended chile sauce through a fine strainer into the skillet (press the solids to get all the liquid; discard what stays behind). Cook, stirring, until it darkens and thickens slightly, about 5 minutes.
6 min
- 1 tbsp vegetable oil
- Step 6
Fish the onion halves, garlic and bay leaves out of the pot and discard. Lift out the pork, shred it coarsely with two forks, and return it to the pot. Stir in the chile sauce and the drained hominy.
10 min
- 2 cans white hominy (25 oz each)
- Step 7
Simmer uncovered for 30 minutes so the flavors come together. Taste and add salt until the broth tastes full and seasoned.
30 min, hands-off
- kosher salt
- Step 8
Ladle into bowls and let everyone top their own with shredded cabbage, radish slices, diced onion, a sprinkle of oregano crushed between the fingers and a big squeeze of lime. Serve tostadas alongside.
5 min
- 3 cups green cabbage
- 8 radishes
- 1/2 small white onion
- 2 limes
- 2 tsp dried Mexican oregano
- tostadas or tortilla chips
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026