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
1 cabbage
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. Add Chile to your meat & neck bones that are cooking in a big pot with a whole onion, 2 tablespoons minced garlic & 5 bay leaves. Drain can of hominy and add. Cook with covered pot until meat is tender. This amount took exactly 3 hours. Garnish with lemon & shredded cabbage. Enjoy with tostada shells.
** This recipe made 2 gallon size baggies full of Chile. I only needed to use 1/2 of 1 baggie. Put the rest into freezer for tamales, Chile Colorado or menudo
