YIELD 4 quarts
INGREDIENTS
| 1 pound | dried hominy |
| 2 tablespoons | olive oil |
| 4 cups | chopped yellow onion |
| 1 | head garlic |
| 3 teaspoons | salt |
| 1 teaspoon | freshly ground black pepper |
| 4 to 5 pounds | bone-in pork shoulder, cut into 3 or 4 even pieces |
| 1 teaspoon | New Mexican red chili powder |
| 14 cups | water |
| 4 cups | chicken stock |
| 1 14.5 ounce | can diced tomatoes |
| 2 ounces | ancho chilies, seeded and stemmed |
| 1‑ounce | Guajillo chilies, seeded and stemmed |
| 1 teaspoon | Mexican oregano |
| Accompaniments | |
| Diced avocado, for serving | |
| Julienned radishes, for serving | |
| Chopped red onions, for serving | |
| Chopped cilantro, for serving | |
| Sour cream, for serving | |
| Toasted pumpkin seeds, for serving | |
| Tortilla chips, for serving | |
| Lime wedges, for serving | |
| Red chili flakes, for serving | |
PREPARATION:
Method
Editor's Note: Look for hormone-free pork—try at your local farmers' market.
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