How to make it
5 steps. Take it one step at a time.
Heat 1 tablespoon of oil
Heat 1 tablespoon of oil in a large pot over medium-high heat. Season pork with salt and pepper, then sear until browned on all sides. Remove pork and set aside.
10 minToast dried chiles
Toast dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Place them in a bowl of hot water and soak for 15 minutes until softened.
17 minBlend the soaked chiles
Blend the soaked chiles with 1/2 cup of their soaking liquid, garlic cloves, and half of the onion until smooth. Strain the sauce through a fine-mesh sieve.
5 minAdd the remaining oil
In the same large pot used for the pork, add the remaining oil and fry the chile sauce for 3-4 minutes. Return the pork to the pot and add chicken broth, the other half of the onion, and oregano. Bring to a boil, then reduce heat and simmer covered for about 60 minutes.
1 hr 5 minStir in the hominy and continue
Stir in the hominy and continue to simmer for another 45-60 minutes until the pork is very tender and the hominy kernels have 'bloomed' (opened up). Season with salt and pepper to taste.
1 hr
A little kitchen wisdom
Mexican oregano is crucial for the authentic flavor; it has citrusy notes that differ from Mediterranean oregano. If possible, use homemade pork stock for extra richness.
