Water Pork shoulder White onion Garlic Chicken bouillon cubes Bay leaf Guajillo peppers Ancho chile Dried oregano Salt Can of white hominy Shredded lettuce Radishes Lime Avocado
Remove the stems from all the chiles. Cut lengthwise and remove all the seeds. Then, place in hot water until pliable.
Rehydrate the chiles and add all the sauce ingredients into a blender. Blend until smooth. Then, strain the sauce to remove any remaining dried chile bits.
It is a leaner cut. You can also use pork shoulder with or without the bone. If using the bone, you will need to remove the bone at the end.
Cook the pork until tender. Add the red chile sauce and the hominy. Simmer on medium-low heat.
Add your favorite toppings, or whatever you like, to your bowl. This dish is full of flavor with bites of hominy that will make you beg for more.