This hearty soup is perfect for the winter. Serves 6 to 8 people.
Instructions
1. Put the hocks and pork butt in a large pot with 2 quarts water, salt and garlic. Cook over medium heat for 2 1/2 hours.
2. Remove the meat from the pot and let everything cool.
3. Remove the meat from the hocks with a fork and cut it into small pieces. Shred the pork butt with two forks.
4. Skim any fat off the top of the cooled liquid in the pot.
5. Strain the liquid from the pot, saving 5 cups along with the garlic. Heat a cast-iron griddle or a skillet over medium-high heat.
6. Using a spatula, press the chiles one by one on the surface of the hot pan for 1-2 seconds. Flip the chiles and toast the other side.
7. Take 1 cup of the liquid and the chiles and bring to a boil in a saucepan. Let simmer for a few minutes.
8. Puree the chiles and liquid in a food processor. Put the puree, remaining cooking liquid, garlic, beans, pepper, hominy, meat and oregano in a large pot and simmer for one hour.
9. Taste the broth for seasoning and add salt or pepper to taste. Serve with lime wedges, shredded cabbage, chopped onion and chopped radishes as garnishes.
Tags: meat from, pork butt, Remove meat, Remove meat from