Ingredients
Soup
- 4 qt water
- 2 lbs beef shoulder
- 1 lbs pork ribs Note: Original recipe has pork shoulder and baby back ribs, if you prefer. We have them switched because it’s more cost effective.
- 1/2 onion cut into quarters
- 12 cloves of garlic
- 2 bay leaves
- Salt and pepper to taste
- 2 cans white hominy
- (Optional) 4 cups (32oz) of beef broth
Red Sauce
- 5 guajillo chiles
- 5 ancho chiles
- garlic from the soup
- 1/2 large white onion
- 1tsp dried Mexican oregano
- 2Tbsp oil (to cook it)
- 1/2msg
- salt and pepper to taste.
Directions
Watch the video linked at the bottom! Use the optional beef broth in your “billion year old water”.
- Simmer beef, pork, garlic, onion, and bay leaves for two hours (skim foam).
- Remove meat from soup and shred then add back to pot (trim fat as needed)
- Soak dried ancho and guajilla peppers 30 minutes before soup is done simmering (when soft)
- Add softened peppers to blender, along with garlic from soup, onion from soup, fresh onion, oregano, salt, pepper, msg, and 1/4c broth and blend.
- Cook sauce with hot oil in pan until thickened, about 20 minutes on low after boil.
- Add red sauce to soup and cook for 5 minutes.
- Add hominy and cook until heated through.
- Serve
Modified from Source