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Ingredients
  • ¼ cup extra virgin olive oil
  • 1 large Spanish or yellow onion, diced
  • 1 poblano pepper, seeded and diced
  • 4 jalapeño peppers, 2 seeded and diced and 2 roughly chopped with seeds and ribs intact, plus more for garnish (optional)
  • 3 cloves garlic, minced or pressed
  • 4 cups low-sodium broth of your choice or water (I used low-sodium beef broth for extra flavor)
  • 1 teaspoon liquid smoke (optional)
  • 3 (15-ounce) cans white hominy, rinsed and drained (NOTE: If you can't find 15-ounce cans, just grab whatever size. It should just be about 3 to 4 cups of hominy total)
  • 2 tablespoons dried oregano (you can use Mexican oregano as well)
  • 1 ½ tablespoons chili powder (optional)
  • 4 teaspoons seasoned salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 3 pounds boneless country-style ribs or boneless pork shoulder, cut into bite-sized chunks
  • 2 bay leaves
  • 4 ounces dried ancho, guajillo and/or arbol chiles, tops snipped off with seeds removed so they're hollowed out (See Jeff's Tips)
  • 4 cloves garlic, whole
  • 1 teaspoon kosher salt
  • 2 (7-ounce) cans diced green chiles with their juices (optional)
  • subheading: OPTIONAL TOPPINGS:
  • Fresh cilantro
  • Sliced radish
  • Lime wedges
  • Shredded green cabbage
  • Sliced jalapeños
Steps
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