A Mexican pork dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 2.5 h

Organic sourcing

The lime, cabbage, and radishes are good to buy organic as they are on the EWG Dirty Dozen list. The organic difference on the chiles is less marked, but worth considering for freshness.

Ingredients

• 500 g pork shoulder, cut into chunks
• 1 white onion, halved
• 4 cloves garlic
• 2 bay leaves
• 1 tsp salt
• 2.5 liters water
• 300 g dried hominy, soaked overnight
• 3 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 lime, for serving
• 1 cup shredded cabbage, for garnish
• 0.5 cup thinly sliced radishes, for garnish
• to taste salt and pepper

Method

1. In a large pot, combine the pork, onion halves, whole garlic cloves, bay leaves, and 1 tsp salt.
2. Add the water and bring to a boil. Reduce the heat and simmer for 1.5 hours, skimming foam occasionally.
3. While the pork cooks, soak the guajillo and ancho chiles in hot water for 20 minutes until soft.
4. Drain the chiles and blend with a little pork broth, oregano, and cumin until smooth.
5. Remove the onion and bay leaves from the pot, discard them. Shred the pork into the broth.
6. Add the hominy and blended chiles to the pot. Simmer for another 45 minutes until hominy is tender.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Before serving, garnish with cabbage, radishes, and lime wedges.

Notes

• For a spicier version, include more chiles.
• Soak dried hominy overnight to cook evenly.
• Serve with warm corn tortillas.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.