Ingredients :
• 3 pounds pork shoulder, rubbed with salt and freshly ground black pepper
• 1 tablespoon lard or oil
• 1 large white onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin (recommended: roast whole cumin seeds then grind them to a powder)
• 4 cups Aneto 100% All Natural Chicken Broth
• 4 cups Homemade Authentic Enchilada/Red Chile Sauce (do not substitute store-bought)
• 2 teaspoons dried Mexican oregano2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 3 large bay leaves
• 3 15 ounce cans white hominy, drained
• 2 tablespoons masa harina
• 1/4 cup chopped cilantro
• For toppings: Shredded green cabbage, sliced red radishes, diced avocados, sliced limes, chopped fresh cilantro, toasted tortilla strips, crema, and anything else your heart desires!
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