hominy soup

Name: Hominy Soup
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) pork stew meat; 2 pound(s) chicken thighs; 1 tablespoon(s) vegetable oil; 1/2 cup(s) diced onion; 2 clove(s) garlic, diced; 1/2 teaspoon(s) marjoram; 1/2 teaspoon(s) oregano, dried; 1/4 teaspoon(s) cumin seeds, crushed; 1 1/2 quart(s) chicken stock; 1 large tomato, chopped; 1/2 cup(s) green bell pepper, seeded, deveined, and diced; 2 - ancho chiles, seeded, deveined, soaked in hot water until soft; 1 can(s) (29 oz) hominy, rinsed and drained; - shredded lettuce; - sliced radishes; - lime wedges

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Colonists used both a samp mill and an ash hopper. A samp mill was a giant mortar/pestle made from a tree stump and a block of wood, which was hung from a tree branch. The branch acted as a spring. The samp mill was used to crack hard kernels of dried corn into course meal. The ash hopper was a V-shaped wooden funnel. Wood ashes were put into the funnel, and then water was run through the funnel to make lye. The lye was then used to soften the corn hulls and create hominy. Today cooks usually boil whole or ground hominy until it's tender, then serve it much the same way as mashed potatoes

►

(1 rating)

yield 4 Bowls

prep time 20 Min

cook time 2 Hr 30 Min

method Stove Top

Ingredients For hominy soup

2 lb

pork stew meat
2 lb

chicken thighs
1 Tbsp

vegetable oil
1/2 c

diced onion
2 clove

garlic, diced
1/2 tsp

marjoram
1/2 tsp

oregano, dried
1/4 tsp

cumin seeds, crushed
1 1/2 qt

chicken stock
1 lg

tomato, chopped
1/2 c

green bell pepper, seeded, deveined, and diced
2

ancho chiles, seeded, deveined, soaked in hot water until soft
1 can

(29 oz) hominy, rinsed and drained
shredded lettuce
sliced radishes
lime wedges

How To Make hominy soup

1
Heat oil in a large heavy pan, add pork meat. Over medium heat cook the meat on all sides until lightly browned. Remove from pan and reserve.

2
Add chicken thighs to the pan browning meat on both sides. Add to reserved pork.
3
Place onion and green pepper in pan, cook until softened. Add garlic when they are almost tender. When onion and garlic are ready return the meat to the pan: add stock (reserve about 1/4 cup), marjoram, oregano, and cumin. Cook until meat is soft, about two hours.
4
Meahwhile using the 1/4 cup of reserved stock, puree the softened ancho chiles. When the meat is tender add pureed chili and hominy to the pot. Simmer until hominy is tender, about 30 minutes. Serve using lettuce, radish and lime as garnish.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.