Pork Hominy Chile Soup (Print Version)
# Ingredients:
01 -
5 lbs of pork shoulder or butt roast.
02 -
10 garlic cloves, split in two portions.
03 -
2 tsp of salt.
04 -
1 onion, yellow, cut into chunks.
05 -
4 bay leaves.
06 -
3 tbsp of chicken bouillon powder.
07 -
6 guajillo chiles, dried.
08 -
6 ancho chiles, dried.
09 -
1 to 3 small dried árbol chiles (optional).
10 -
2 tbsp of oil.
11 -
1 tbsp oregano, dried.
12 -
1/2 tsp ground cumin.
13 -
1 small can (8 oz) of tomato sauce.
14 -
1 tsp white vinegar.
15 -
Two cans (25 oz each) of white hominy, drained.
16 -
Shredded cabbage, optional topping.
17 -
Finely chopped onion, for topping.
18 -
Fresh cilantro, chopped, for topping.
19 -
Lime slices, optional.
20 -
Avocado slices, optional topping.
21 -
Thinly sliced radishes, another optional topping.
22 -
Tortillas warmed up for the side.
# Instructions:
01 -
Dice pork into 1-inch pieces. Cover with water and boil; skim the foam off as it cooks.
02 -
Toss in the onion, half the garlic cloves, salt, bay leaves, and chicken bouillon. Let it simmer for 90 minutes.
03 -
Pull out the seeds from dried chiles and simmer them in boiling water for about 15 minutes to soften.
04 -
Blend the softened chiles using a cup of the cooking liquid and the leftover garlic. Strain it, then sauté the mixture in oil for 10 minutes.
05 -
Remove onion, bay leaves, and aromatics from the pork pot. Stir in the strained chile sauce, tomato sauce, seasonings, and hominy. Simmer it all for 30 minutes.
06 -
Dish it out while hot, and load it up with your favorite toppings and warm tortillas.
# Notes:
01 -
Fresh toppings make the dish taste just right.
02 -
It's a mild soup—more chilies mean more spice.
03 -
Store leftovers in the fridge; it lasts a week.