Prepare Chiles: Using a kitchen scale weigh out an even proportion of two pounds each of Guajillo and Ancho chile peppers. Please note: One would think by using all these peppers that this soup would be spicy hot but it’s not. Not at all. I had a hard time finding the peppers in my grocery store. If you can’t find them in the isle with all the Mexican food you may want to try looking in the produce section.

Prepare the Chile peppers by cutting them down the center. Remove seeds, stems and veins.

Place peppers in a skillet and cook over medium heat for about 3-5 minutes to lightly roast. Stir constantly. Be careful not to burn peppers. This process softens the peppers and helps with releasing their flavor.

In the meantime prepare a large stock pot with 5 quarts of water and bring to a boil.

Making Red Sauce: Add 3 cups water to peppers and bring to boil. Reduce heat and allow soaking for about 15 minutes.

After the peppers have been soaking for 15 minutes, using tongs remove Chile peppers and place them in a blender or food processor. Add 1 cup of the water they were soaking in and blend. Then add the rest of their water and continue blending. This is the red sauce for the soup.

Strain red sauce through a sieve to remove any particles. Place strained red sauce into stock pot with pork.

Brown Meat: Add 2 Tablespoons olive oil to skillet and brown pork. While cooking season with salt. Just before the pork is browned add garlic and sauté for about 2 minutes or until browned. Transfer mixture to stock pot.

Bringing it all together: Add hominy, bay leaves, cumin, oregano and 1 Tablespoon salt to stock pot and cook for 3 hours or until pork is tender.

Serve with a plate of garnishes of radishes, sliced cabbage, avocados, raw onions, cilantro and corn or flour tortillas. Enjoy!