INGREDIENTS
2 1/2
lbs Pork shoulder
2
Ancho chiles, dried
1
Arbol chile
1 tsp
Garlic
4
Guajillo chiles, dried
1 1/2 29 ounce cans
Hominy, white
1 tbsp
Oregano, dried
4 cups
Chicken broth
1
small portion Abuelita mexican chocolate
1 tsp
Black pepper, coarse ground
3 tsp
Chili powder
1 tbsp
Kosher salt, coarse
1 1/2 tsp
Sea salt, coarse
2 tbsp
Cooking oil
2 tsp
Cumin, powder
3 cups
Water, hot