2 cups water
4 dried guajillo peppers
2lbs. pork butt, cut into 1 inch cubes
2 teaspoons San Fran Sea Salt
1/2 teaspoon black pepper
3 tablespoons Gil's Habanero Tequila Oil
8 garlic cloves, peeled
1 yellow onion, peeled and chopped
1 teaspoon ground cumin
2 teaspoons dried oregano
8 cups chicken, vegetable, or pork broth
3 cups canned hominy, drained and rinsed
toppings: cilantro, radishes , shredded cabbage, and lime wedges
Bring water to a boil. Once boiling, remove from the heat and add the dried peppers. Submerge the peppers as best as possible and set aside to soak for 30 minutes.
Meanwhile, pat pork butt cubes dry with paper towels and liberally season the pork with salt and pepper. Heat oil in a large dutch oven or stock pot over medium-high heat. Once the oil is hot, add pork (working in batches if necessary), and sear on all sides until golden. Using a slotted spoon remove the seared pork pieces from the pot and set aside.
Once the peppers are soft, remove them from the water, and place in a food processor with about 1/4 cup of the hot water. Add garlic, onion, cumin, and oregano to the food processor and blend until smooth.
Return the pot to medium-high heat, add additional oil if necessary. Once hot, add the pepper puree and sauté until fragrant, about 1 minute. Return the pork to the pot and stir to combine with the pepper puree. Stir in the broth and bring to a simmer.
Once simmering, reduce heat to low, and cover. Cook for 2-3 hours, stirring occasionally, or until the pork is fork tender.
Add hominy to the pot, stirring to combine, and continue to cook for 5 minutes. Season soup to taste with salt and pepper.
To serve, divide soup between bowls and top with cilantro, radishes, and shredded cabbage. Serve with lime wedges on the side.