Ingredients
3ea Dried ancho chile peppers seeded, and coarsely chopped
1ea Plum tomato coarsely chopped
1C Chicken broth
1/2C Coarsely chopped onion
1T Apple cider vinegar
2ea Garlic cloves
1T Ground cumin
2lbs Boneless pork shoulder roast (Boston Butt), trimmed and cut into 1 inch cubes
1t Kosher salt
1t Freshly ground black pepper
2T Vegetable oil
1ea Large onion, diced
6 cloves Minced garlic
1/4C Coarsely chopped, fresh cilantro
1t Sugar
1t Ground cumin
1/2t Dried oregano
3ea Bay leaves
28oz can Diced tomatoes, drained
4C Chicken broth
30oz Canned white hominy, drained and rinsed
Process
Put the ancho chiles, plum tomato, 1C chicken broth, 1T apple cider vinegar, 2 garlic cloves, and 1T ground cumin, and a pinch of salt and pepper, into a small saucepan and simmer for 2 minutes.
Cover, remove from the heat, and let stand for 15 minutes
Put the mixture in a blender and blend until smooth, stopping to scrape down the sides as needed
Set aside
Sprinkle the pork with kosher salt and freshly ground black pepper
Sauté the pork in hot oil in a large Dutch oven over medium-high, stirring constantly for 6 minutes or until browned
Add onion and sauté for 3 minutes or until tender
Add garlic and cook for 1 minute or until the garlic just begins to brown
Stir in the ancho chili puree, chopped cilantro, 1t sugar, 1t ground cumin, 1/2t dried oregano, and 3 bay leaves
Cook for 2 minutes, stirring often
Add the tomatoes, broth, and hominy
Bring to a boil
Reduce the heat to low
Simmer for 30 – 45 minutes, or until the pork is tender and mixture is slightly thickened
Remove the bay leaves
Serve with desired toppings, sour cream, pickled onions, avocado, cabbage, radishes, cilantro
Mad Dog and Celeste's Recipes 