5 dried guajillo chilies, seeded and stems removed
5 dried ancho chilies, seeded and stems removed
2 tablespoons olive oil, divided
1-pound pork shoulder, cut into 2-inch cubes
1 medium onion, chopped
6 garlic cloves, roughly chopped
8 cups chicken or vegetable stock
3 (15-ounce) cans hominy, drained and rinsed
2 bay leaves
1 tablespoon dry oregano
1 teaspoon ground cumin
1 lime, juiced
Salt and pepper to taste
FAGE Sour Cream
Red cabbage, thinly sliced
Radish, thinly sliced
- Place chilies in a medium mixing bowl and cover completely with boiling water. Let chilies soak for 30 minutes.
- Transfer chilies to a blender, add 2 cups of the water the chilies were soaking in and puree for 1 minute or until completely smooth. Set aside.
- In a large stockpot, add 1 tablespoon of oil and pork, and sauté until all sides are seared.
- Add the other tablespoon of oil and onion, and sauté until translucent. Add garlic and sauté for an additional minute. Add chicken stock, hominy, bay leaves, oregano, cumin, lime juice, salt, and pepper, pureed peppers, and reduce heat to medium-low. Cook for an additional 1 ½ to 2 hours or until the pork pulls apart easily.
- Pull out pork pieces, shred thinly, and return pork to the soup.
- Serve with sour cream, red cabbage, radish, and cilantro.