1 1/2 pounds of pork shoulder, cubed

two 29 oz. cans of hominy, rinsed and drained

2 medium onions, diced

8 cloves of garlic, minced

2 tablespoons of peanut oil

1 bottle of beer, 4 cups chicken stock, and 2 cups water

1 smoked ham hock

2 Bay leaves

1 tablespoon Mexican oregano

1 tablespoon cumin

1 tablespoons ancho chile powder

4 New Mexico chiles and 4 Ancho chiles, stems and seeds removed

Salt and pepper to taste

1/4 cup chopped cilantro

juice of two limes

For serving:
Two avocados cubed,

One lime cut into wedges

1 jalapeno, seeded and finely diced

1 cup of cilantro, chopped

1/2 cup of diced white onion

6 radishes chopped


Take your chiles and cook on high in a dry cast-iron skillet until they pop and smoke, a couple of minutes. Turn off the heat, add water to the skillet and let the chiles soak until hydrated, about half an hour.

Meanwhile, in a large pot, heat up the oil and brown the pork in batches. Remove and toss in the onions. Cook for 10 minutes. Add the garlic and cook a few more minutes. Add the spices and stir together. Return the pork to the pan.

Puree the chiles and their soaking water until smooth. Strain them into the soup pot.

After an hour, add the hominy to the pot along with the juice of two limes and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for another hour, or until the pork is meltingly tender.

Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado, jalapeno, and radishes.

modified from Homesick Texan website