Ingredients

10 cups water

1 Lb “pata de puerco”

1 Lb “hueso de puerco”

2 Lbs country style ribs

1/4 onion

2 garlic cloves

4 tsp kosher salt

1 “ramita de cilantro”

3 guajillos

3 anchos

2 garlic cloves

1/8 onion

1/2 cup water + (chorritos p’limpiar la licuadora)

1 can (832 gr) pre-cooked white hominy

4 cups chicken stock (= 4 cups boling water + 4 tsp bouillon)

1 tsp kosher salt

Preparation

  1. Check directions from original recipe at “Mexico, the beautiful cookbook”, then
  2. Bring first 8 ingredients to boil, skim, then cook for 1 hour.
  3. Cook guajillos and anchos with some water on low for 20 min.
  4. Blend chiles with next 3 ingredients, then pass through a sieve and cook at boiling point for 3 min. then at very low temp. for 12 min. –> CHECK the rest of procedure at book.