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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork shoulder (preferably bone-in, as much of the fat cut away as possible.)
- 2 lb. pigs feet (any combination of:, or trotters, neck bones, pork shanks, or ham hocks, if you can't find any of this, just use country-style ribs)
- 2 Spanish onions (medium, peeled and quartered, you'll need one for the broth, and one for the ancho sauce)
- 12 large garlic cloves
- 6 broth
- kosher salt (unchecked▢)
- 4 ancho chiles (dried, stems removed and seeded)
- 4 guajillo chiles (dried, stems removed and seeded)
- 2 seeds (arbol chiles, removed, as best you can)
- 1 tsp. Mexican oregano
- 30 oz. white hominy (drained)
- 2 cups napa cabbage (shredded)
- 4 radishes (thinly sliced)
- 1 avocado (peeled and sliced)
- 1/2 cup cilantro (chopped)
- tortilla strips (unchecked▢ Fried corn, See NOTES)
- lime wedges (unchecked▢)
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