(courtesy of Dora Rivera, co-owner and chef, Chihuahua’s Cantina and Grill in Reno and Winnemucca. Serves 6 to 8)
5 to 6 pounds fresh, bone-in pork butt or shoulder (trimmed and cut into 1½- to 2-inch pieces)
1 (10-pound) can hominy, drained and rinsed
6 to 7 cloves garlic
½ medium white onion, chopped
3 bay leaves
2 tablespoons salt
For salsa verde
2 pounds tomatillos
4 cloves garlic
½ white onion, roughly chopped
4 to 5 fresh serrano or jalapeño peppers
2 bunches cilantro
1½ tablespoons oregano
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon chicken base (chicken bouillon)
Garnishes: fresh lime wedges, chopped cilantro leaves, thinly sliced radishes, thinly sliced cabbage, diced avocado
In a large pot, bring 5 quarts of water to boil. Rinse pork with water and add it to pot. Meanwhile, in a blender, blend garlic, onion, and bay leaves with 2 cups water and add to pork. Add salt and let it cook for 90 minutes or until meat is tender. Add hominy and simmer for 15 minutes. Set aside on low heat (with the cooking liquid).
Bring a large pot of water to a boil over medium-high heat. Add tomatillos and cook about 8 minutes. Remove from heat, drain, let tomatillos cool, and add to blender with the garlic, onion, cilantro, oregano, cumin, salt, and chicken base for salsa verde and purée.
Add purée mixture to the pot with the meat and cooking liquid. Mix and bring to a simmer. Adjust seasoning with chicken bouillon. To serve, ladle into bowls and top with garnishes. Provecho!