Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the meat and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the pork shoulder into cubes.

Cut an onion into quarters and measure out the garlic cloves, removing them from their papery skin.

Open the cans of hominy, rinse them and drain them well.

Soak the chiles in warm water, enough to cover them for 30 minutes before using. Chop the white onion for the chile mixture and the garlic. Measure out the mexican oregano and oil.

In a large pot add the pork meat, quartered onion, and garlic. Bring to a boil and simmer partially covered for about 3 hours. While cooking, continuously skim the foam and fat off the top of the pot, topping up the pot with additional water as needed.

When meat is tender enough to shred, remove meat from the pot and let cool slightly. Strain the onion and garlic from the broth, and skim as much fat as desired from the stock and discard. When the meat is cool enough to handle, take the meat off the short ribs and discard the bones. Remove fat as much as you would like and chop/​shred the rib eat and pork shoulder.

Drain the chilis from the soaking liquid and reserve the liquid. It the liquid tastes bitter, discard it. Otherwise It can be used to blend the chilis. If the liquid is better, use water instead.

Puree chili peppers, garlic cloves, onion, and mexican oregano in a blender until smooth.

Heat a large pot over medium heat. Add the two tablespoons of oil, and then saute the pepper mixture stirring frequently for about 20 minutes. The mixture should be thick and fragrant.

Add the chili sauce to the broth with the hominy, and shredded pork„ and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Let simmer over low heat while preparing the garnishes.

Cut a heat of iceberg lettuce in half and finely shred it.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion, and cut the radishes into thin matchsticks. Cut the limes into wedges, and prepare the avocados. Cut the avocados in half and remove the pit. Scoop the flesh of the avocado out using a spoon and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the avocados.

Set out the ground chili and tostadas.

Ladle the soup into large bowls, and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with whatever toppings you would like.