Total Time: 2 hours hours
Cuisine: Mexican
Cut: Shoulder
Meal Type: Passport to Pork
Servings: 8
- 2 pounds pork shoulder cut into 1” pieces
- 1 tablespoon vegetable oil
- 7 cups chicken broth
- 3 cloves garlic
- 3 chipotle peppers in adobo sauce plus 1 tablespoon of adobo sauce
- 25 ounces hominy canned, drained
- 1 teaspoon dried Mexican oregano
- 1 large onion diced
- cilantro chopped, for garnish, optional
- sliced radish for garnish, optional
- avocado for garnish, optional
- corn tortillas for garnish, optional
- scallion chopped, for garnish, optional
- lime wedges to squeeze, for garnish, optional
Cut the pork into chunks while pre-heating a dutch oven or heavy stockpot.
Add oil to the pot and sear the meat in batches as to not overcrowd the pan.
Removed browned pork, reduce heat to medium, and sweat onions for 10 minutes. Add garlic and oregano and cook an additional 5 minutes.
In a food processor put chipotle peppers, adobo sauce, and ½ cup of broth and puree until smooth.
Add meat, chipotle puree, and broth to the pot and bring to simmer. Cover and let cook for 90 minutes, stirring occasionally.
Add hominy and simmer an additional 30 minutes.
Check for seasoning and ladle into bowls with garnish.
Recipe courtesy of Yummly.com