2slicesyellow onionset aside from the Red Sauce Mix
2-3lbsWhole chickenor
2-3lbspork shoulder
105ozcan white hominy
4cupschicken stock
4-6cupswater
1tbsppepper
2bay leaves
1tbsp salt
1tbsporegano
Garnishes
1headred cabbageshredded
1bunchcilantrochopped
2bunchesradishessliced
2limescut into wedges
8ozcheddar cheese
132 ct. packcorn tortillas
1mediumwhite onionchopped
Instructions
Take the guajillo peppers and boil them in a pot of water for about 10- minutes covered, once the peppers are soft they're ready, set the water aside.
Place the peppers in a blender, chop your onion coarsely setting a couple pieces aside, add the garlic cloves along with 2 cups of the water from the pot . blend for about a minute
Your finished product should look similar to this. Set this aside.
in a large stock pot, take about 2-3 tbsp olive oil and brown the onion pieces you set aside for about 4-5 minutes, then take the onion out.
Brown the chicken/pork and add the seasonings
if you don't have cheese cloth to strain the pepper mix you blended, which I never do, pour the mixture into a strainer
Let the juice strain through, using a spoon stirring to help it along. When it looks dried and "pulpy" your done.
Add the chicken stock and stir everything around
Pour the can of hominy into a colander and rinse
Dump in the hominy in the pot
Fill the pot up with water
Bring the pot to a boil, then skim any foam off the top. Reduce to a simmer and let this slow cook for about 4-5 hours stirring occasionally.
Taking a slotted spoon, or anything you have on hand that will let fluid out, take all the pork/chicken out, double check for any loose bones!
once all your chicken is out, go ahead and shred it, checking for any bones, then place it back into the pot. Turn the heat off and let it sit.