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1
Start off by gutting all of the peppers. Take off the stems and get all of the seeds out. Then, throw them in a saucepan with water and boil until tender.
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2
In your big soup pot, throw in the oil, the pork and some salt. Brown for a few minutes. Afterward, fill the pot with JUST ENOUGH water to cover the pork. Add in the onion and garlic and boil over medium heat.
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3
Once the peppers are tender, reserve one cup of the water that you boiled them in , and put the rest of the water into the pot with the pork.
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4
Throw the peppers with a splash of the reserved cup into a food processor until good and pulpy. Put the pulp in a wire strainer (you can use a coffee filter if you don't have a wire strainer) and use the reserved liquid to help get out all of the flavor from the pulp. This can take a while. Remember, the more you work it out, the more flavorful the soup will be. Push it with a spoon, take some liquid from the soup pot, and just suck out as much as you can from that pulp.
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5
Next, take your gigantic can of hominy and drain it. VERY SLOWLY add it to the soup pot. I always seem to make a mess at this stage.
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6
Right about now there's a good chance that your soup pot is filled to the rim. If not, add a bit more water. I usually let it simmer for at least an hour afterward. The longer it simmers, the more tender the pork and more concentrated the flavor.
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7
Garnish with shredded cabbage, lime and GOOD tortilla chips (preferably NOT Tostitos and the like).
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8
A bit laborious, but easily one of my family's favorite dishes!
