Ingredients

• 1kg pork shoulder
• 2 cans hominy
• 4 dried chiles (guajillo, ancho)
• 1 onion
• 6 cloves garlic
• Cumin and oregano
• Toppings: cabbage, radishes, lime, oregano

Instructions

1. Boil pork with onion and garlic for 2 hours
2. Rehydrate chiles and blend with spices
3. Add chile mixture and hominy to pork broth
4. Simmer for 1 hour
5. Shred pork and return to pot
6. Serve in bowls with toppings on the side