Ingredients
- approx. 45 Chiles de Arbol
- 1 Clove of Garlic
- 8 oz of Tomato Sauce
- 1 Teaspoon of Cumin
- 1/4 Teaspoon of Whole Black Pepper
- 1 Teaspoon of Oregano
- 1 Teaspoon of Apple Cider Vinegar
- 4 oz of Water
- 1/2 Teaspoon of Salt
Instructions
- Add all ingredients (excepts salt) into blender
- Blend
- Transfer to container
- Use splash of water to clean blender and add to container
- Add 1/2 teaspoon of salt
Ingredients
- 5lbs Espinazo de Puerco (Pork neck bone/Pork spine)
- 2lbs Chamorro de Puerco (Pork shank)
- [and/or] 3-4 Pigs Feet
- [and/or] Chicken Breast
- 6lbs White Hominy [Canned]
- 14 Guajillo Chile or California Chile
- 2 Cloves of Garlic
- 1/2 teaspoon cumin
- 1 tablespoon salt
- 1 1/2 tablespoon consome de pollo
Instructions
- Fill a big ol' 12 liter pot with 4 liters of water to boil
- Boil Guajillo chile in separate pot of water
- Wash, clean, and trim fat on meat then toss in big pot to boil
- Boil pig feet in separate pot
- As the big pot heats up, collect and dispose the foam that is released on top of the water
- Open and drain white hominy liquid; add white hominy to big pot
- Blend 14 Guajillo chiles, 2 cloves of garlic, 1/2 teaspoon cumin, and a cup of meat broth
- Add blended chile into big pot through strainer
- Once the pot begins to boil, switch heat to lowest level and cover with lid
- Let sit on heat for approx. an hour
- Add 1 tablespoon salt and 1 1/2 tablespoon consome
- Once meat softens, turn off heat
- Add pigs feet to big pot
