01 -
5 pounds pork shoulder or butt roast.
02 -
10 cloves garlic, divided.
03 -
2 teaspoons salt.
04 -
1 yellow onion, quartered.
05 -
4 bay leaves.
06 -
3 tablespoons chicken bouillon.
07 -
6 dried guajillo chiles.
08 -
6 dried ancho chiles.
09 -
1-3 dried chiles de arbol (optional).
10 -
2 tablespoons oil.
11 -
1 tablespoon dried oregano.
12 -
1/2 teaspoon ground cumin.
13 -
8 ounces tomato sauce.
14 -
1 teaspoon white vinegar.
15 -
2 (25 oz) cans white hominy.
16 -
Required toppings: cabbage, onion, cilantro, limes.
17 -
Optional toppings: avocado, radishes.