by thehungrytexan
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thehungrytexan's Notes:
Expand2 pounds boneless pork ribs, diced Ask a question about this ingredient
1 onion, diced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 29oz. can hominy Ask a question about this ingredient
1 dried guajillo chile Ask a question about this ingredient
1 dried ancho chile Ask a question about this ingredient
2 tablespoons chili powder Ask a question about this ingredient
1 tablespoon garlic salt Ask a question about this ingredient
1 teaspoon oregano (Mexican oregano, if available) Ask a question about this ingredient
Simmer the pork, onion, garlic, and 4 c water over medium heat for 1 hour. Add the hominy with its liquid and simmer for another hour.
Ask a question about this stepSoak the chiles in enough boiling water to cover them for 30 minutes. Remove from the liquid and remove the stems and seeds. Puree the chiles with 1/4 c of the soaking liquid.
Ask a question about this stepAdd the chile puree, spices and another 4 c water. Simmer 20 - 30 minutes. Serve with corn tortillas, lime wedges, and a little cilantro.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
