- 4 quarters of water
- 1 pound of pork, baby back or spare ribs
- 2 pounds of pork shoulder, cubed
- 8 cloves of garlic
- 1 white quarterly cut white onion
- 3 cans of drained and rinsed, white hominy
- 5 ancho pepper, seeded, opened flat, and also deveined
- 5 guajillo pepper, seeded, opened flat, and also deveined
- 1 white onion chopped coarsely
- 6 cloves of garlic
- 2 tablespoon of canola oil or vegetable oil
- 1/3 teaspoon of dry oregano
- 1 ½ cup of finely chopped onions
- 1 finely shredded lettuce head
- 1 ½ cup of sliced radishes
- Wedges of lime
- Chopped avocado
- Take a stock-pot, pour water and heat it. Add the pork, ribs, garlic, and onion. Bring the stock to boil and lower the heat. Allow it to cook and cover it till the meat is tender and falls off the bone. When the meat is done, add salt. As it cooks, take out the top layer of fat and foam with the help of a ladle.
- Take out the pork from the broth and put the broth aside. Remove the fats and then separate the meat from the bones. Also, discard the onions, bones, and garlic from the broth. Shred the pork and cover it up.
- To make the sauce, take a bowl of water and soak guajillo and ancho pepper till it is soft. Now, put garlic cloves, soaked peppers, oregano, onion in a blender along with the water using for soaking. Make a smooth puree.
- Take a large skillet and heat oil. Add the pepper puree and some salt. Keep stirring. As it splatters, reduce the flame and cook it for more 20 minutes. Strain the sauce and add it to the broth. Now, bring this to boil and add meat. Cook it for 5-10 minutes, stirring consistently. Serve hot in soup bowls.
- You can serve with fried tortilla chips if you want.