Presented by Uno Taqueria


2 lbs. boneless pork shoulder, cut into 1-inch cubes (approximately)
Water as needed
6 cloves garlic
1/2 medium onion, cut into 2 quarters
2 bay leaves
Salt and pepper to taste
1 can hominy, about 15 oz., drained
6 dried guajillo chiles
1 tsp. cumin
1 medium tomato
1 tsp. oregano


2 cups chopped radishes
4 cups chopped lettuce
1 chopped onion
Chopped cilantro as desired
8 lime wedges
40 homemade tortilla chips


In a soup kettle, cook the pork meat in sufficient water (ensuring that the pork is completely covered, with an inch or two above to spare) along with 1 clove of garlic, a one-quarter piece of the onion (not diced), the bay leaves, salt and pepper. Bring to a boil, cover and reduce heat to a simmer. Once the meat is cooked through, remove the bay leaves, onion, and garlic clove, then remove and reserve 1/2 cup of the pork broth. Next, reserve 1/2 cup of the drained hominy and add the remainder of the can to the pot and bring to a boil for 15 minutes. Meanwhile, prepare the guajillo chiles by removing the seeds and stems and boiling in water for 5 to 7 minutes or until soft. Set aside for the next step. Place the remaining 5 cloves garlic, guajillo chiles, tomato, remaining quarter piece of onion, cumin, salt, pepper, and the reserved 1/2 cup pork broth in a blender jar, along with the reserved 1/2 cup hominy, which acts as a thickener. Process until completely blended. Strain the mixture and add the strained liquid to the boiling pot of pork, hominy, and broth. Season with oregano and add salt to taste. Let boil 15 minutes longer. Serve hot, topping individual bowls to taste with chopped radishes, lettuce, onions, and cilantro, a few drops of lime and, finally, the homemade tortilla chips.


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As seen in the Summer/Fall 2022 Issue

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