Ingredients

• 4 pounds of pork shoulder cut into 1" cubes (the butcher can do this for you)
• 9 cups cooked hominy (we use Anson Mills)
• 1 large yellow onion, largely diced
• 1 carrot whole, peeled
• 1 stalk celery whole
• 8 cloves garlic
• 2 bay leaves
• 1 tbs oregano
• 1 tbs toasted cumin
• 1 tbs black pepper ground
• 8 guajillo chiles
• 2 chipotle chiles in adobo

for the table:

• 8 radishes, sliced
• 2 cups shaved cabbage
• 1 cup sliced red onion
• 6 jalapeños, sliced thin
• 20 sprigs cilantro
• 4 limes cut into quarters
• 8 warm tortillas, or bowl of tortilla chips
• bottle of hot sauce

Instructions

1. Toast guajillo chiles in oven at 350 degrees F for 10 minutes. Next, put them in a bowl and cover with warm water. Let them sit for 20 minutes. Then, remove them from water and puree with garlic, chipotle, cumin, and one cup of cooked hominy. Reserve.
2. Brown pork in hot oil, drain. Cook onions in oil on medium heat, then add chile garlic puree and cook for 4 more minutes. Add in the browned pork pieces and remaining hominy, carrot, celery, bay leaves, oregano. Cover with one inch of chicken stock or water and cook on lowest simmer until pork is fork tender. If you have a crockpot, this is an ideal recipe to use it, set it, and forget it. Add salt to taste.
3. Remove the whole carrot and celery. Break the pork up with a large spoon, and serve from pot or large tureen. Have all the table garnishes ready for guests to add as they like.