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Elise Bauer

Elise Bauer
  • 210 minutes
  • Serves 12

INGREDIENTS

4 oz

guajillo, ancho, or a combination of both, chili pods

Salt

1

large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed

3

lbs pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat

8 cloves

garlic, 4 cloves roughly chopped, and 4 whole cloves

3

bay leaves

1 tsp

ground cumin

2 tbsp

dry oregano (Mexican oregano if available)

Half a small cabbage, thinly sliced

1

bunch cilantro, chopped

1/2

white onion, chopped

2

avocados, chopped

4

limes, quartered

1

bunch of red radishes, sliced thin

1

couple dozen tostada shells*

2 people Recommend This Recipe