Recipe by Elisa72
READY IN: 2hrs


  • 4
    lbs pork shoulder, trimmed of excess fat
  • 1
    white onion, cut in large chunks
  • 3
    garlic cloves, peeled
  • 1
    teaspoon salt
  • 2
    (1 lb) cans hominy
  • 4
    pasilla chiles
  • 3
    dried New Mexico chiles
  • 12
    head cabbage, shredded
  • 1
    bunch radish, sliced very thin
  • hot sauce (optional)


  • Put the pork in a large pot over high heat and cover with water.
  • Add the onion, garlic and salt, and boil until tender, about an hour.
  • While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
  • Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
  • Let sit for about 20 minutes.
  • When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
  • Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
  • When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
  • Cut or shred into bite sized pieces.
  • Strain the cooking water, and return the pork to the pot.
  • Add the hominy and processed chiles, bring to a boil.
  • Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
  • Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.