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Executive Chef Brian Riggenbach, Mockingbird
This delicious pork and hominy stew is laced with a savory chili broth and finished with an assortment of fresh garnishes.
5 from 1 vote
Course Entrée


  • 1 25 oz can hominy
  • 3 lbs pork butt/shoulder in one piece
  • 10 garlic cloves
  • 6 ancho chilies
  • 6 guajillo chilies
  • 6 cascabel chilies
  • 1 ½ Tbsp dried oregano
  • 3 Tbsp kosher salt
  • cup lime juice


  • ½ medium head cabbage thinly sliced
  • 8-10 radishes sliced into matchsticks
  • 1 cup finely diced white onion
  • 6-8 lime wedges
  • fried tortilla crisps


  • Measure seven quarts of water into a stockpot and add the pork shoulder and garlic, simmer for about one hour.
  • Add in rinsed hominy and simmer, uncovered, for another 30 minutes.
  • Meanwhile, tear the chilies in half, toast in a large cast-iron pan, pressing down on them all until they blacken and blister in places — about 30 seconds to one minute per side.
  • Set in a bowl, cover with hot water and let soak for 30 minutes.
  • Puree the chilies along with 1 1/2 cup of the soaking liquid and oregano.
  • Strain into the soup, mix well. Season generously with salt.
  • Let simmer another hour.
  • Simmer until the pork is tender, then remove all of the pork pieces.
  • Cool the meat, remove meat from bones, discard cartilage and bones. Shred the pork shoulder, reserve all of the meat.
  • Re-season the soup with salt and lime juice.

To serve: Reheat the meat in the broth, ladle into large bowls, top with a small portion of the cabbage, radish, onion, and tortilla crisps. Serve with lime wedges.

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