-
1
To make the red chile, remove the stems and seeds from the chiles and put in a pot with at least 6 cups of water or more, and make sure they're covered. Add garlic cloves along with a few dashed of salt. Allow this to come to a boil for 30 minutes or until the chiles are nice and soft.
-
2
Drain chiles and garlic from the liquid. Add to a blender or food processor with about 1.5 cups of water until smooth.
-
3
Over a large bowl, strain the chile mixture so that you can remove any excess seeds and skin. Voila, you have your chile puree.
-
4
Meanwhile, you can make your broth. Add pork neck bones, pork meat, minced garlic, onion, oregano, and water to a large pot. The meat and bones should be completely covered and should have an inch of water over it. Add a good amount of salt to the pot and bring to a boil. Skim the fat every so often and allow it to simmer for about 1.5 to 2 hours until meat is soft and tender. You should be able to remove the meat from the neck bones when it's ready.
-
5
Grab a ladle and get a full scoop of the red chile puree; mix this into the pork broth. You can add more or less to your liking. Add drained hominy. Allow to simmer for another 20 minutes or so while you prep the garnishes. Taste and adjust for salt.
-
6
Serving time! Ladle into a bowl and serve with thinly sliced cabbage, jalapenos if you like more heat, lemon wedges, and cilantro.
