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Ingredients
- Dried Chilies (L to R): Guajillo, Pasilla, and Ancho
- 1 dried ancho chile
- 3 cups water, divided
- 1 medium tomato, cut into quarters
- 2 tablespoons vegetable oil
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 large white onion, chopped
- 2 garlic cloves
- 1 teaspoon ground cumin
- ½ tablespoon Mexican oregano
- 2 (15-ounce) cans white hominy, drained
- 1 ½ cups thinly sliced green cabbage
- 1 lime, cut into 6 wedges
- 2 radishes, thinly sliced
- 1 cup cilantro leaves
- Additional garnishes: grated cheddar cheese or queso fresco, chopped lettuce, fried tortilla strips, sour cream
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2383g | |
| Calories 1660 | |
| Calories from Fat 654 | 39% |
| Total Fat 73.53g | 92% |
| Saturated Fat 16.65g | 67% |
| Trans Fat 0.7g | |
| Cholesterol 371mg | 124% |
| Sodium 1796mg | 75% |
| Potassium 2929mg | 84% |
| Total Carbs 124.86g | 33% |
| Dietary Fiber 25.3g | 84% |
| Sugars 26.4g | 18% |
| Protein 123.45g | 198% |
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