Ingredients
• 1/2 pound boneless pork loin, cubed (Carne macisa de Puerco)
• 1 tablespoon salt
• 2 cloves garlic, crushed
• 2 tablespoons chopped onion
• 1 700 gram bag Precooked corn or (2) -15 oz. cans white hominy, drained.
• Dried chile pepper pods, 6 Guajillo and 6 Ancho
• 1 teaspoon dried oregano


Instructions
Boil covered the cubed pork loin for about 2 hours with salt, onion, and garlic.
Remove the cooked pork from the liquid and allow cooling. Then, with your fingers, separate the pork into shreds, sometimes called “pulled pork”.

The “precooked” corn is boiled covered with water for about 3 hours.
The dried chiles are boiled for about 15 minutes to soften. Then placed into a blender with a small amount of the liquid, blended and then the liquid and ground chiles are pressed through a metal strainer.

Add to the pot of corn and water the pork and chiles with liquid.