5.0
(1)
Your folders
Your folders
Export 10 ingredients for grocery delivery
In a Dutch oven, saute chiles in 1 tablespoon oil over medium heat until heated through, 1-2 minutes, pressing with a spatula (do not brown). Using a slotted spoon, transfer chiles to a bowl; add boiling water. Soak until softened, about 20 minutes. Remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining 1 tablespoon oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 30 minutes., Transfer chiles and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. If desired, serve with toppings of your choice.
Your folders
myrecipes.com
4.5
(12)
Your folders
tasteofhome.com
5.0
(1)
1 hours, 5 minutes
Your folders
cookieandkate.com
4.8
(85)
33 minutes
Your folders
foodnetwork.com
4.7
(105)
4 hours, 10 minutes
Your folders
foodandwine.com
Your folders
foodnetwork.com
3.3
(149)
30 minutes
Your folders
myrecipes.com
4.0
(17)
Your folders
saveur.com
Your folders
whatsgabycooking.com
4.9
(28)
35 minutes
Your folders
thebusyabuelita.com
2 hours
Your folders
allrecipes.com
4.6
(509)
6 hours, 35 minutes
Your folders
allrecipes.com
Your folders
pressurecookingtoday.com
4.3
(7)
20 minutes
Your folders
isabeleats.com
4.4
(23)
120 minutes
Your folders
tasteofhome.com
3.5
(4)
6 hours
Your folders
melskitchencafe.com
4.7
(53)
7 hours
Your folders
allrecipes.com
4.9
(166)
2 hours, 30 minutes
Your folders
marthastewart.com
Your folders
foodnetwork.com
4.1
(78)
20 minutes