Recipe type: Soup
Prep Time: 0:15
Cook 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.