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Ingredients
US|METRIC
12 SERVINGS
- 4 oz. guajillo (ancho, or a combination of both, chili pods)
- salt
- 3 kilograms white hominy (drained and rinsed)
- 3 lb. pork shoulder (preferably with bone, cut into 1 to 1 1/2 inch cubes, can also use pork shanks, make sure to use a cut well marbled with fat)
- 8 cloves garlic
- 4 cloves
- 3 bay leaves
- 1 tsp. ground cumin
- 2 Tbsp. oregano (Mexican oregano if available)
- 1/2 cabbage (a small, thinly sliced)
- 1 bunch cilantro (chopped)
- 1/2 white onion (chopped)
- 2 avocados (chopped)
- 4 limes (quartered)
- 1 bunch red radishes (sliced thin)
- tostada shells (A couple dozen)
- 10,628 pork (and Poblano Stew 21.00 14.00 4.00 0.00 0.00 1.00 2.00 Pork Shoulder,Pork Dinner,Soup and Stew Mexican and Tex Mex Gluten-Free)
- 9,811 pork shoulder ( Cochinita Pibil 20.00 14.00 2.00 0.00 0.00 2.00 2.00 , Pork Dinner Mexican and Tex Mex,Mexican Gluten-Free)
- 15,659 pork ( Santa Fe, and Black Bean Stew 20.00 14.00 4.00 0.00 0.00 0.00 2.00 Pork Shoulder,Pork Dinner,Soup and Stew Gluten-Free)
- 20 pork shoulder ( 14.00 2.00 0.00 0.00 2.00 2.00 , Pork Dinner Mexican and Tex Mex,Mexican Gluten-Free)
- 19 pork shoulder ( 14.00 2.00 0.00 0.00 1.00 2.00 , Pork Dinner Mexican Gluten-Free)
- 7,122 carnitas
- 18 pork shoulder
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