2 ½LbsPork Shoulder - cubed into about ½ inch cubes or smaller
40 -50ozCanned Hominy size of can depends on the brand
2cupsWater (as much as you need to make sure the pork and hominy are submerged)
6 Guajillo Peppers - deseeded
Fresh Lime Wedges
Thinly Sliced Radishes
In a large oven safe pot or dutch oven, over medium heat add your olive oil and diced onion. Cook until they start to become soft and translucent.
Add in your spices, cumin, cayenne, oregano and salt. Let them cook until they become fragrant, about 5 minutes or so.
Add in your cubed pork and hominy. If your canned hominy has liquid, drain before adding. Using a spoon, break up the hominy if needed.
Pour in your stock and water. Make sure that everything is fully submerged. Bring up to a boil, about 10 minutes. Preheat your oven to 250F.
Add in your whole garlic cloves (see blog notes for tips) and de-seeded guajillo peppers.
Cover with a lid and place in your over, roast for 30 minutes at 250F.
Remove the whole garlic cloves, guajillo peppers and 1 cup of the broth. In a blender or with an immersion blender, carefully blend the garlic, guajillo peppers, broth and a tomato. Use more broth if needed. Blend until smooth and add back into the soup. Stir to combine.
Cover with a lid and place in your over, roast for another 30 minutes at 250F.
Once the soup is done, remove from the oven. It will have grease that is sitting on the top. With a spoon skim the top of the soup to remove the grease. I removed just about 1 cup of liquid/grease.
Serve with garnishes. I highly recommend squeezing a wedge of fresh lime juice.