Ingredients
Soup
- 1.5 kg pork
- pork shoulder, cabeza de lomo, espaldilla
- 1 kg neck bones (or espinazo)
- 2 patas de puerco / cabeza
- 4 bay leaves
- Salt
- 1 kg hominy
- 1 onion
- 2 garlic heads
(2kg meat for each 1kb of hominy)
Salsa for soup
- 6 guajillo
- 6 ancho
- 1 white onion
- 6 garlic cloves
- 1 tsp oregano
- 1 tsp salt
- 2 cups water
Method
- Clean meat and bones in cold water In boiling water, add hominy (make sure it’s covered by about 10 cm of water). Add onion, and garlic heads cut in half, then cook for about 1:45 hrs.
While the hominy is cooking, prepare the salsa: in boiling water, hydrate chillies for 20 min. Then add to blender with other salsa ingredients. Then put through a strainer, then fry with a bit of oil (in medium flame) for 25 min.
Add meat, bay leaves, and salt. Cook at low flame for 1.5 hours. Remove garlic, bay leaves, and add salsa. An hour after that, debone meat and add meat back.
Serve with cabbage, lettuce, radishes, white onion, lime and Salsa de Chile de Arbol.