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Ingredients
10 servings
10chiles rojos
guajillo + pasilla
6cloves garlic
rough chopped
2onions
large, rough chopped
6 Tbswhole coriander seeds
6chicken boulllion cubes
6 cupswater
hominy
pork carnitas
oregano
salt
radishes
Thin sliced
cabbage
Thin sliced
crumbled queso fresco
tortilla chips
lime wedges
Instructions
Step 1
Simmer chiles in enough water to cover until soft. Set to cool.
Step 2
Sautée onions until golden and tender, may need to do this in two batches.
Step 3
Blend chiles, onion, garlic, coriander, and boullion cubes with a few cups of cooled chile water. Strain into large pot with water, season to taste.
Step 4
Add hominy, heat through. Put roast pork in bowl, cover with soup, add fixins
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