-
1
TO MAKE THE SOUP: Heat the 1 tablespoon oil for about 30 seconds in a large Dutch oven or 12-quart stockpot set over medium heat.
-
2
Salt and pepper the pork butt; sear it until browned, about 2 minutes per side.
-
3
Remove the pot from the heat; slice the meat into 2- to 3-inch hunks and return it to the pot.
-
4
Add the 1/2 onion, 4 cloves garlic, the 1 teaspoon salt, and the 10 cups water.
-
5
Set the pot over high heat until the mixture boils; decrease the heat slightly to bring it down to a simmer.
-
6
Simmer for about 1 hour, skimming off any scum that rises to the surface.
-
7
Cover and simmer until the meat is falling-apart tender, about 1 hour more.
-
8
Strain the meat from the broth, and return the broth to the pot.
-
9
Skim off as much fat as possible.
-
10
When the meat is cool enough to handle, shred it into bite-size pieces, removing and discarding as much fat as possible, and return it to the pot.
-
11
TO MAKE THE CHILE SAUCE: While the meat simmers, place the guajillo and chipotle chiles in a large bowl and cover with boiling water.
-
12
Use a plate or slightly smaller bowl to weigh down the chiles, keeping them completely submerged.
-
13
Once the chiles have softened, about 30 minutes for the unusually tough guajillos, remove from the soaking water.
-
14
Strain the soaking water, reserving 1 cup.
-
15
Puree the chiles in a blender with 1/2 cup of the reserved soaking water, the quartered onion, and 5 cloves garlic.
-
16
Push the pureed chile-onion mixture through a strainer to catch any seeds or large, tough bits of chile.
-
17
Drizzle the 1 tablespoon olive oil into a skillet set over medium heat.
-
18
Add the strained chile mixture, the remaining 1/2 cup of chile soaking water, oregano, cumin, Tabasco, and 1 teaspoon salt.
-
19
Cook for 2 to 3 minutes, stirring occasionally.
-
20
Stir the chile mixture into the soup; add the hominy and simmer over medium heat for about 30 minutes.
-
21
Stir in the lime juice.
-
22
Taste and correct the seasonings, adding salt and pepper if necessary.
-
23
When ready to serve, set out bowls of lime wedges, sliced radishes, lettuce, green onions, cilantro, avocado, and guacamole, allowing guests to choose their own toppings.
-
24
The soup can be made 2 days ahead, covered, and refrigerated until ready to serve.
-
25
It can be frozen for up to 3 weeks before serving.
-
26
Pork butt can be fatty, which makes it flavorful, but it also can lead to greasy soup.
-
27
One of the easiest ways to remove the fat is to refrigerate the soup overnight.
-
28
The fat will rise to the top and harden, making it easy to spoon off without sacrificing any of the flavorful broth.
-
29
If you dont have time to refrigerate the soup, theres another way: After the straining the cooked meat from the broth, let the broth settle for about 5 minutes without stirring.
-
30
The fat will rise to the top.
-
31
Set a single sheet of paper towel lightly on top and let it soak up the fat.
-
32
Discard the towel and if the broth harbors more fat, repeat.
