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
