Ingredients
- 3 ounces guajillo or dried New Mexico chiles (about 12), stemmed and seeded
- 2 ounces ancho chiles (about 4), stemmed and seeded
- 1 ounce cascabel chile (about 5) stemmed and seeded
- 1 tablespoon vegetable oil
- 3 pounds boneless pork shoulder
- 1 tablespoon dried oregano, preferably Mexican, plus more for serving
- 1 teaspoon whole black peppercorns
- 2 heads garlic (about 20 cloves), separated and peeled
- 2 whole cloves
- 1 white onion, sliced, plus chopped white onion, for serving
- Kosher salt
- One 14- to 16-ounce bag dry hominy (pozole), picked through and rinsed
- 1 bunch fresh cilantro, plus additional leaves, for serving
- 1 bunch fresh mint
- 1 bay leaf
- Thinly sliced cabbage, thinly sliced radishes, fried tortilla strips, crumbled queso fresco, crema and lime wedges, for serving
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