Ingredients
- 800 g pork (spine and leg), in chunks
- 2 cans hominy corn (cacahuazintle), drained
- 4 guajillo peppers, seeded
- 2 ancho peppers, seeded
- 1 onion, halved
- 4 garlic cloves
- 1.5 liters water
- Salt to taste
- Chopped lettuce, radish, onion, oregano and lime to serve
Step-by-step
Using a different robot? Switch it here:
- Put the pork, half the onion, 2 garlic cloves, 1 liter water and salt in the mixing bowl. Set 45 min/Varoma/reverse/spoon speed.
- Remove the meat and set aside the broth in a container.
- Without washing the mixing bowl, add the guajillo and ancho peppers, previously rehydrated in hot water, the other half onion, 2 garlic cloves and 200 ml broth. Blend 1 min, gradually increasing speed 5-10.
- Strain the pepper sauce back into the mixing bowl if you want a fine texture.
- Return the broth, meat and hominy to the mixing bowl. Set 30 min/100°C/reverse/spoon speed.
- Adjust the salt and serve piping hot with the toppings.
Tips
- Rehydrate the peppers in hot water 10 min for a smoother sauce.
- Serve with tostadas and crema.
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