10 lbs cushion-trozo de puerco, Cut into 2 inch chunks.
5 lbs espinazo (neck bones)
2 lbs dried California Chiles
2 tablespoons minced garlic. Garlic salt to your liking. 1 small bag Chile de Arbol
1 small bag bay leaves
1 big white onion
1 large can hominy
Bag of lemons
1 pack tostada shells
Remove seeds & stems from California Chile’s. Add to pot of boiling water to soften. Put 1/2 handful chili Arbol into a pan on stove and toast them. Then add as many Chile’s that will fit into blender with some water from pot & garlic salt. Put blended Chile’s into your strainer and use a spoon to push thru.
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