- Prep: –
- Cook Time: –
- Total: –
- Serving: –
- 2 cups dry hominy
- 8 cups water, plus more for cooking
- 4 dried Anaheim chile pods
- 1 pound lean pork shoulder, cut into several large chunks
- juice of 1 lime
- 3 cloves garlic, minced
- 1/4 teaspoon oregano
- 3 teaspoons salt
- Optional Garnishes:
- chopped cilantro, thinly sliced radishes
- lime wedges
- dried oregano
- red Chile sauce
- In a medium bowl, place the hominy and 8 cups water. Soak overnight. If weather is hot, refrigerate. Drain the water and set hominy aside. If using partially cooked or other prepared hominy, follow package directions.
- Break the Chile pods into small pieces and discard the seeds.
- In a large heavy pot, combine the pork, hominy, lime juice, and Chile pods. Add enough water just to cover the ingredients. Bring to a boil, then cover and turn heat down to low. Simmer for 3 hours, or until the hominy pops open. Add more water as needed, always keeping the ingredients covered. Stir occasionally.
- Remove the pork, shred it, and return it to the pot. Add garlic, oregano, and salt. Simmer, covered, for 30 minutes more. Serve in large bowls. This dish can be accompanied by small condiment dishes of chopped cilantro, thinly sliced radishes, lime wedges, oregano, red Chile sauce.