Description
This amazing soup uses hominy and dried chilis to make an ultra-rich and satisfying meal. This makes enough for the whole family, or make it and freeze the leftovers to chase a chilly night away!
Ingredients
Scale
- 2 TBS canola oil
- 1/2 Prairie Fresh pork butt (trimmed of fat and cubed)
- 1/2 TBS salt
- 1/4 TBS black pepper
- 3 oz dried guajillo peppers
- 4–5 dried chilis de arbol
- 2 cups hot water
- 6 cups chicken stock
- 2 25 oz cans white hominy (drained and rinsed)
- 1 onion (diced)
- 6 cloves garlic
- 3 bay leaves
- 1 TBS cumin
- 2 TBS Dried oregano
- Salt and pepper (to taste)
Garnishes (all optional)
- shredded cabbage
- diced avocado
- chopped cilantro
- tostadas or tortilla chips
- sliced radishes
- chopped onion
- fresh limes, quartered
Instructions
- Seed and stem dried chilis, then soak in hot water for 20 minutes.
- Place chilis, garlic, and water in a blender and puree. Set aside.
- Season pork with salt and pepper. Over medium-high heat, add the oil to a large dutch oven and brown pork in batches so as not to cool down pan. Remove from pan. Cook onions for 4-5 minutes, or until turning translucent.
- Add chicken stock to pan, scraping bottom of pan. Add bay leaves, oregano, cumin, chili puree, and pork to pan. Bring to a boil then reduce to a simmer. Cover pan and allow to cook 2-3 hours or until pork is very tender. Add water if necessary to keep a soup-like consistency. Adjust for salt and pepper, if necessary.
- Serve with an assembly of garnishes, allowing guests to select their own.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Mexican, Soup
Keywords: Chili peppers, hominy, soup