SPICE MIX:

2 tsp 

ground cumin

1 Tbs 

paprika

½ tsp 

ground coriander

1 tsp 

kosher salt

1 tsp 

freshly ground black pepper
 

STEW:

2½ lbs 

boneless country-style pork ribs or Boston pork roast, cut into 1-inch cubes

1 Tbs 

olive oil

2 cups 

chopped white onion

½ cup 

chopped carrot

½ cup 

chopped celery

2 Tbs 

chopped garlic

2 cups 

chicken stock or broth

6 medium 

Poblano or Anaheim chilies fire-roasted, peeled and diced

1 medium 

jalapeño, seeded and chopped

1 bunch 

cilantro, stems finely chopped, leaves coarsely chopped

1 tsp 

dried Mexican oregano

15 ounce 

can hominy, drained

2 tsp 

grated lime zest

¼ cup 

tequila (optional)

lime juice, to taste
 

GARNISHES:

½ cup 

thinly sliced green onion

2 cups 

shredded Jack cheese

1 medium 

avocado, sliced

2 medium 

limes, cut into wedges

hot sauce

cilantro