Pork and hominy soup, it wouldn't be the holidays without it. This is spicy yet comforting and I like to serve it at home when I am having a gathering as it is satisfying and making it is for the most part very simple. I have added some of my own touches to this classic such as browning off the pork to add some depth and my own combo of chiles to liven the broth up.
2 lb. pork shoulder cut into 1/2 inch cubes
6 cups cooked or canned hominy
1 cup diced onion
4 cloves garlic
5 cascabel; chiles
5 ancho chiles
8 guajillo chiles
2 tsp. cumin
1 Tbsp. oregano
1 gallon water
1 Tbsp. plus 1 tsp salt
1 tsp. black pepper
3 Tbsp. corn oil
- Fill a bowl with hot water and soak the chiles until hot
- Meanwhile add the oil to a large stockpot over high heat and brown off the pork, onion and garlic.
- Drain chiles and put in a blender add enough water to the blender to facilitate pureeing them finely
- When the pork is brown add all ingredients to the pot and simmer for about 1 1/2 hours or until pork is tender.
- The traditional garnish would be some shredded cabbage, sliced radish, diced onion broken tostadas, oregano and limes all served on the side so you can help yourself.