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Ingredients
  • 1 1⁄2 lbs pork shoulder
  • 2 garlic cloves, peeled
  • 1 tablespoon cumin powder
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons oil
  • 1 ⁄2 teaspoon black pepper
  • 1 ⁄2 teaspoon cayenne
  • 2 tablespoons california chili powder
  • 1 tablespoon salt
  • 1 ⁄4 teaspoon oregano
  • 4 cups canned white hominy, drained and rinsed
  • 3 to 5 cups pork broth, from cooking pork shoulder
  • 1 cup canned diced green chilis (optional)
  • salt
  • 2 whole fresh jalapenos, chopped (optional)
  • 3 whole ancho chilies, seeded and stemmed (garnish) (optional)
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