6 guajillo chiles
6 ancho chiles
2 chipotle chiles
2 tablespoons cooking oil
1 pound prepared carnitas, or 1 pound pork shoulder, cooked and shredded
2 (28-ounce) can hominy, drained and rinsed
4 cups chicken stock
Salt and pepper
Shredded cabbage, diced white onion and lime wedges for garnish
Stem and seed chiles and combine them in a saucepan. Add water to cover, bring it to a boil and cover. Let chiles soak until softened, about 20 minutes. Remove chiles from water, reserving water. In a blender, puree chiles until smooth, adding soaking water as needed.
In a large Dutch oven, heat the oil until hot. Add the pork and cook, stirring, until some of the pork is crisped. Add the hominy, chile puree and stock. Simmer until the hominy is soft and the chiles no longer taste raw, about 30 minutes. Season with salt and pepper. Serve with cabbage, onions and lime wedges.