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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil pork rib pieces in 4 quarts of water for one hour. Strain cooked down bones and reserve liquid. You can discard the rib bone pieces. Boil two cups of water and pour into bowl with ancho chiles. Place plate or smaller bowl on top of chiles to hold them under water. Steep for 30 minutes. Drain liquid from chiles and reserve. Seed and stem the peppers and place in blender with reserved liquid. Blend until smooth. Cut pork shoulder into ~1" pieces. Heat olive oil over medium high heat and add pork shoulder pieces in batches to brown. Once all pork has been browned add to pot of liquid reserved from cooking rib pieces. Add in half of onion, all three cans of drained/rinsed hominy, all spices(except cilantro) and pepper to taste. Bring to boil and hold for fifteen minutes. Reduce heat to low simmer for approximately three hours until meat is super tender. | 2. Serve with garnish of shredded cabbage, radishes, and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin rib end	3	lb		1210.4027	0.0	269.2806	6.8
pork shoulder	4	lbs	boneless cut	2302.9386	0.0	408.7263	61.6535
white hominy	3	cans	drained rinsed	534.3328	105.8276	10.9835	6.5307
red onion	1		diced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
ancho chile	6		dried	1210.4027	0.0	269.2806	6.8
garlic clove	4		Minced	1210.4027	0.0	269.2806	6.8
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
sea salt	1	tablespoon		1210.4027	0.0	269.2806	6.8
cilantro	1	bunch	Chopped	-	-	-	-
radish	8		Sliced	148.48	31.552	6.3104	0.9279999999999999
red cabbage	1/2		Shredded	13.795	3.2796	0.6364	0.0712

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.