About this recipe:The traditional Mexican dish in its red version: pork and hominy in a thick broth coloured and flavored with guajillo chillies.
1 head garlic
salt to taste
1kg pork meat, cut in a few pieces (see footnote)
1 large plum tomato
100g guajillo chillies, stemmed and seeded
1/4 teaspoon dried oregano
1 pinch ground cumin
1 clove garlic
1 small iceberg lettuce, finely chopped
1 small onion, diced
4 limes, quartered
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Place hominy in a large pot, cover with water, add 1 head of garlic and salt to taste; cook over medium heat for 2 hours.
After 2 hours, add the pork and cook for one additional hour or until the meat is tender.
Meanwhile, boil tomato and chillies until soft. In a blender, blend tomatoes, chillies, salt, oregano, cumin and 1 garlic clove with two mugfuls of water. Strain through a sieve and set aside.
Once fully cooked, shred the pork with two forks; set aside.
Pour chilli sauce into the pot with hominy and bring to the boil. Return the shredded pork to the pot. Taste the stew and, if necessary, add more salt. Let everything simmer together for a few minutes to allow flavours to blend.
Serve hot and garnish with copped lettuce and onion. Serve with tortilla chips on the side and a wedge of lime.
This dish requires different cuts of pork: shoulder, loin, leg. It's important to have both lean and fatty cuts.