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* 3-4 pound Pork shoulder
* 3 small cans of white hominy
* 8-10 Dried red chiles
* 1 clove garlic
* 1 teaspoon Oregano
* 1/2 teaspoon cumin (optional)
* 2 tablespoon oil
* 2 fresh chopped jalapeños (optional)
* Pinch of Salt
* Black pepper
Cut pork into small pieces. Heat oil in large stock pot. Sear pork and season with salt and black pepper.
Add enough water to cover the pork and simmer. Slice open the dried chiles and remove all seeds and veins (It doesn't matter if they break into pieces).
In a small pot, boil the chiles with just enough water to cover. Once tender, about 10-15 min.,put chiles in blender, water and all, add one clove of garlic, cumin and 1 tsp oregano.
Blend until smooth consistency. Add the Chile paste to the simmering pork. Then add the hominy, include the water from the can. If necessary add water to desired consistency.
Salt and pepper to taste. Simmer until pork is tender and juicy and broth has thickened slightly.
Serve fresh lemon along with diced onion, chopped jalapeños, shredded cabbage, a little fresh chopped cilantro and corn tortillas.
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