A deep, warming Mexican inspired dish that sits somewhere between a soup and a stew. It is perfect for cold, wet days.
1 kg pork neck 1 tbsp oregano 2-3 bay leaves 4 dried chillies (for example pasilla, ancho or morita) 2 onions 4 garlic cloves 1 can of white hominy* (can be replaced with 1-2 corn tortillas, torn into small pieces) 1 lemon
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