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In a medium pot, sweat chopped onions, bay leaves, garlic, dried New Mexico chiles, and guajillo chili with olive oil and add water. Pour to the blend and blend well. Set aside.
This bold, soul-warming dish brings together tender chunks of slow-braised pork, smoky guajillo and New Mexico chiles, and chewy hominy in a rich, aromatic broth. Each spoonful is balanced with a crisp, zesty cabbage slaw bursting with lime, serrano heat, and fresh herbs. Creamy avocado, salty queso fresco, and a squeeze of lime finish it off for a comforting, flavor-packed bowl that hits every sense—warm, smoky, crunchy, tangy, and irresistibly satisfying.