- Peel and small dice the onion, crosscut the celery about 1/8 in. thick, peel and cut the carrot into 1/8 in. half moons. Remove the stems from the dried ancho chilis and shake out the seeds. Rough chop the garlic cloves. Combine the pork base with 1.5 gallons of water and whisk together until base is dissolved.
- In a large flat bottomed stock pot, heat 2 oz. of oil. When hot, begin to brown off the sausage. Let the sausage brown on both sides and then begin to crumble. You might need to remove the sausage and break it up by hand depending on how fine a texture you want. When the sausage is browned but not cooked completely, remove the sausage and set aside.
- Add the onions, celery, carrot, and garlic. Cook the veg for a few minutes and while stirring make sure to scrape the bottom of the pan to get all of the flavor from the sausage. Add the vinegar, dried chilis, and all of the herbs and spices. Stir and continue to cook for another 3 minutes. Return the sausage to the pot, stir and add the pork stock. Bring the soup to a simmer.
- Allow the soup to lightly simmer for about 1 hour and them add the hominy. Depending on your heat level, you might need to add water to keep soup from over reducing. Continue to simmer for about another 90 minutes, until all of the flavors have come together. Adjust salt and pepper to taste. Garnish as desired, I personally love some cilantro, cotija, and a fried egg.
Ingredient availability varies by location*