2 lbs. pork shank (Chamorro)
2 lbs. pork backbone (espinazo)
1 tbsp. salt
2 lb. can of hominy
Puree:
4 oz. dry guajillo pack (red) chiles or to taste
1/2 white onion
2-4 peppercorns
3-4 cloves of garlic
1 tsp dry oregano
Place the pork and the salt in large pot with enough water to cover it. Boil for 1 hour.
Meanwhile, make the puree, per directions below. When the pork is well cooked add the hominy and the puree. Continue to boil for 15 more minutes.
Chile puree:
Remove seeds from chiles and place in boiling water until soft to the touch. Place soft seedless chiles in a blender with peppercorns, garlic cloves, onion and oregano. Puree this mixture.
Serve with diced lettuce or cabbage, lemon, avocado, diced onions, dry oregano, on the top. or with tortilla chips (options for you to choose from).
