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!
1/2Prairie Fresh pork butttrimmed of fat and cubed
1/2TBSsalt
1/4TBSblack pepper
3ozdried guajillo peppers
4-5dried chilis de arbol
2cupshot water
6cupschicken stock
225 oz canswhite hominydrained and rinsed
1oniondiced
6clovesgarlic
3bay leaves
1TBScumin
2TBSDried oregano
Salt and pepperto 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.