Makes 10 cups, about 6-8 servings
8 ounces dried hominy, soaked overnight
2 dried ancho chiles
2 dried guajillo chiles
2 dried chiles de arbol
5 garlic cloves, crushed and divided
2 teaspoons honey
½ lime, juiced
½ teaspoon kosher salt
2 teaspoons olive oil
1-½ pounds pork shoulder, trimmed and cut into 1-inch pieces
Freshly ground pepper
1 medium to large onion, quartered (keep root intact)
1 teaspoon ground cumin
2 bay leaves
2 large pinches dried oregano (preferably Mexican oregano)
6 cups chicken broth, low sodium
For serving: lime wedges, cilantro leaves, cotija queso, sliced radishes, chopped cabbage, diced onion
Nutritional information per serving (1¼ cups): Calories 451 (47% from fat) • carb. 30g • pro. 31g • fat 24g • sat. fat 8g • Col. 97mg • sod. 211mg • calc. 85mg • fiber 3g
1. Prepare the chile purée. Remove the stems from 2 each ancho chiles, guajillo chiles and chiles de arbol. Shake out and discard the seeds.
2. Insert Stirring Paddle. Add the dried chiles with 2 crushed garlic cloves to the work bowl. Secure the Cooking Lid with the Steam Cap removed.
3. The cooking time is set for 5 minutes at 275°F on Speed 2 to lightly toast.
4. Remove the Stirring Paddle and add enough water to cover the chiles. Secure the Cooking Lid with Steam Cap in place.
5. The cooking time is set for 30 minutes on 200°F with no speed.
6. Strain the liquid and reserve both liquid and chiles separately.
7. Insert Metal Chopping Blade. Add reserved chiles. Secure Cooking Lid. The processor is set for 10 seconds on Speed 12.
8. Scrape bowl, replace Cooking Lid and repeat until smooth.
9. Add 2 teaspoons honey, juice of ½ lime and ½ teaspoon salt. Secure Cooking Lid with Funnel in place.
10. With the machine running on Speed 5, add ½ cup of reserved chile liquid until mixture resembles a purée.
11. Remove and reserve chile purée. Wash and dry work bowl.
12. Insert Stirring Paddle. Add 2 teaspoons olive oil to the work bowl. Secure the Cooking Lid.
13. The cooking time is set for 5 minutes at 285°F on Speed 2.
14. Season 1½ pounds pork, cut into 1-inch pieces with ¾ teaspoon salt and ¼ teaspoon pepper.
15. Add the pork to the Work Bowl. An additional 10 minutes of cooking time is set at 285°F on Speed 2.
16. Drain and rinse the hominy.
17. Remove Stirring Paddle. Add reserved hominy to the Work Bowl with quartered onion, 3 garlic cloves, 1 teaspoon cumin, 2 bay leaves, 2 pinches oregano and 6 cups chicken broth.
18. Secure Cooking Lid. The cooking time is set to 3 hours at 210°F with no speed.
19. Skim any visible fat, transfer the pork to a small bowl, discard the onion, garlic and bay leaves.
20. Shred the meat into bite-sized pieces and return to work bowl along with the chile purée. Secure the Cooking Lid. The cooking time is set for 30 minutes at 210°F.
21. Taste and adjust seasoning according to preference. Serve in individual bowls with suggested garnish.