INGREDIENTS:10 cups frozen hominy
6 lbs. pork shoulder, cut into 1 inch cubes
4 bay leaves
2 small onions, whole
6 cloves garlic, whole
6 guajillo chiles, seeded and whole
1 ½ gal. water
¼ cup corn oil
2 large onions, minced 2 Tbsps. Mexican oregano
2 Tbsps. chicken stock
salt and pepper to tasteDIRECTIONS:1. Combine the hominy, pork, bay leaves, onion, garlic, chile and water in a pot. Cook over medium heat for 30 minutes or until hominy feels tender.
2. Pass the mixture through a colander which has been placed over a pot to catch the water as it drains. Remove the onion, garlic and chile from the colander and puree in a blender along with water that has drained from the mixture; puree until smooth.
3. Place a sauce pan on the stove; add oil. Let it heat, adding the minced onions, and cook lightly. Add the oregano and continue to cook for another 2 minutes. Add chile puree and pork mixture. Add the chicken stock and cook for 20-25 minutes. Season with salt and pepper to taste.
SERVINGS:14 servingsFrom:Recipe from the National Pork Producers CouncilPHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL
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