By Kendall-Jackson on August 14th, 2013

in Recipes

Recipe type: Soup
Preparation Time: 0:15
Cooking Time: 2:30

4 cloves garlic, crushed

12 cups chicken broth

½ large white onion, diced

8 ounces dried Guajillo chiles, seeds and stems removed

3 lbs. pork butt, large dice

16 ounces water

1 Tbsp. dried oregano

3 tsp. kosher salt

2 (16-ounce) cans white hominy

For the garnishes:

1 avocado, diced

1 cup cabbage, thinly sliced

1 cup white onion, chopped

8 radishes, sliced

2 limes, cut into wedges

2 Tbsp. dried oregano

1 tsp. dried hot red pepper flakes

Tortilla chips


In a large pot, combine garlic cloves, chicken broth, onion and chilies.  Simmer 20 minutes.  Carefully blend the liquid into a purée.  Place liquid back in large pot and add the pork butt, water oregano and salt.  Gently simmer (uncovered) until tender, approximately 2½ hours. Using tongs, transfer pork to a cutting board and reserve broth mixture.  Shred the pork.  Rinse and drain hominy.  Return pork to broth and add the hominy.  Salt to taste.

Serve with desired garnishes.