- 4 cups water
- 3 Roma tomatoes, diced
- 14-16 guajillo chiles
- 1 large pork shoulder (about 2.5 pounds), diced
- 6 cups water
- 1 small onion, diced
- 3 cloves garlic, minced
- 50 ounces hominy (2 cans of 25 ounces each)
- 2 cups chicken stock
- 3 tablespoon red wine vinegar
- 2 tablespoon Mexican oregano
- 1 tablespoon salt
- 1 teaspoon pepper
- First, make the chile sauce by adding guajillo chiles, tomatoes, and 4 cups of water to a small pot.
- Bring to a boil, then simmer for 20 minutes.
- Once cooked, puree the mixture until smooth.
- Strain through a mesh strainer and set aside.
- To make the pazole, place the pork shoulder in large pot with 6 cups of water and bring to a boil.
- Once boiling, reduce to a simmer and cook for 1.5 hours. Return periodically to skim foam from top of pot.
- Pork is finished cooking when it is easy to pull apart, about 1.5 hours. Remove from heat and shred in the pot.
- In a blender, puree the onion, garlic, red wine vinegar, oregano, and half of the chicken stock (2 cups).
- Add onion puree, chile sauce, remaining chicken stock, and hominy to pot with pork and simmer for additional 20 minutes.
- Season with salt and pepper and serve with garnishes like cilantro, lime wedges, tortillas, pickled onion, sliced radish, and shredded cabbage.