Things You'll Need:
- 1 med. onions - peeled and minced for garnish
- water
- 1/4 cup dried oregano - crumbled between fingers
- 1 fresh ham hocks
- skillets
- 1 1/2 lbs. pork butts - in one piece
- 16 oz. can whole pinto beans - drained
- food processors
- large pots
- black pepper - to taste
- 6 guajillo chiles - stemmed and seeded
- 16 oz. can hominy -drained
- Black Pepper - To Taste
- Water
- Food Processors
- Large Pots
- Skillets
- Water
- Skillets
- 6 guajillo chiles - stemmed and seeded
- 1 1/2 lbs. pork butts - in one piece
- 16 oz. can whole pinto beans - drained
- 16 oz. can hominy -drained
- 1 med. onions - peeled and minced for garnish
- 1/4 cup dried oregano - crumbled between fingers
- 1 fresh ham hocks
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Step 1
Put the hocks and pork butt in a large pot with 2 quarts water, salt and garlic. Cook over medium heat for 2 1/2 hours.
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Step 2
Remove the meat from the pot and let everything cool.
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Step 3
Remove the meat from the hocks with a fork and cut it into small pieces. Shred the pork butt with two forks.
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Step 4
Skim any fat off the top of the cooled liquid in the pot.
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Step 5
Strain the liquid from the pot, saving 5 cups along with the garlic. Heat a cast-iron griddle or a skillet over medium-high heat.
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Step 6
Using a spatula, press the chiles one by one on the surface of the hot pan for 1-2 seconds. Flip the chiles and toast the other side.
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Step 7
Take 1 cup of the liquid and the chiles and bring to a boil in a saucepan. Let simmer for a few minutes.
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Step 8
Puree the chiles and liquid in a food processor. Put the puree, remaining cooking liquid, garlic, beans, pepper, hominy, meat and oregano in a large pot and simmer for one hour.
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Step 9
Taste the broth for seasoning and add salt or pepper to taste. Serve with lime wedges, shredded cabbage, chopped onion and chopped radishes as garnishes.
