This is not a 100% authentic, Abuela approved, recipe as I don’t have access to hominy or large dried ancho chilies to make my own chili sauce but the flavors were there. One of my favorite soups I’ve made so far.
- The night before: Brine your Boston butt (pork butt) in cold water, salt, brown sugar, cumin and 2 bay leaves.
- Cut the pork into 1 inch cubes.
- In a pressure cooker: meat cubes, an onion, 3 cloves of garlic, a heaping spoonful of ancho chili powder, a tablespoon of red pepper paste (roasted red peppers and garlic simmered until paste) and enough rich chicken or beef broth to cover the meat.
- Pressure cook on high for 45 minutes.
- Adjust the seasoning if needed.
- Add a can of huge white beans and half a can of corn (optional).
- Simmer for 15 minutes.
- Serve with radishes, shredded cabbage, limes, green onions, sour cream, tortillas, etc..