• 1 pound pork neck bones
  • 2 cups chicken broth
  • 1/2 cup chopped onion
  • 3-4 cloves garlic
  • 3 pounds pork shoulder butt, cut in 1-inch cubes
  • 6oz dried California chiles (about 12 pods) OR 6 tbsp chili powder
  • 2 cups white hominy
  • salt & pepper


Cook bones in chicken broth with onion and garlic for about 2 hours. Cut meat from bones and return meat to kettle. Add pork cubes and cook for 45 minutes. Remove seeds and veins from dried chiles. Soak chiles in boiling water for about 20 minutes. Drain and puree in blender or rub through a sieve. At end of 45 minutes, test to see if pork is done; continue cooking if pork cubes are not tender. Add pureed chiles and hominy. Season to taste with salt and pepper.

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