3 to 4 lbs of pork boneless ribs
8 guajillo chile pods
5 chile ancho pods
1 tbsp of beef bullion
Salt to taste
2 tsp of cunim
Half of oil
1 big can of yellow or white hominy.
8 cups of water
1/2 head of of cabbage shredded
Tostadas
Lemons
Steps to Make It
Meat:
Cut in cubes the pork meat. Place in big pot ad half cup of oil, cook on low heat stirring occasionally. Add salt, cumion, beef bullion to the meat while cooking. Cook until meat is browning. Once meat is cooked drain some of the grease out, leaving about 1/4 of a cup in the pot. Add the big can of hominy with its water. Add the chile pod sauce and about 1/2 a can of water using the same hominy can. Simmer on medium heat for about 10 min. Stirring ocaccionally. Serve and enjoy by adding 1/2 lemon and 1/4 cup of cabbage and some tostadas.
Sauce:
In a separate pot put about 8 cups of water to boil. Take chile pods and clean out the seeds, the place the pods into boiling water. Boil for about 5 min. Once boiled place chile pods and 2 cups of the water from the pot, into a blender, preferably I use a magic bullet. Blend until it is well blended, then add to your meat.
