INGREDIENTS
3 cups
Pork broth
1 1/2
lbs Pork shoulder
3
Ancho chilies, whole
4
Garlic clove
1 cup
Green chilis, canned
4 cups
Hominy, canned white
2
Jalapenos, whole fresh
1
Onion
1/4 tsp
Oregano
1/2 tsp
Black pepper
2 tbsp
California chili powder
1/2 tsp
Cayenne
1 tbsp
Salt
1
Salt
2 tbsp
Oil
1 tbsp
Cumin, powder