" I DID IT MY WAY"POZOLE ( PORK & HOMINY SOUP)

sandy sommerfeld

By
@nanasandyskitchen

THIS SOUP HAS SUCH A FLAVOR EXPLOSION! GREAT FOR THOSE CHILLY WINTER DAYS, SURE TO WARM YOU UP! I SERVE THIS WITH MY HOMEMADE CABBAGE SALSA, AND HOMEMADE TORTILLA'S. ENJOY!


Featured Pinch Tips Video

Comments:

Serves:

8 or more

Prep:

1 Hr

Cook:

2 Hr 30 Min

Ingredients

2-3 Tbsp
olive oil or canola oil
21/2- 3 lb
pork shoulder/ butt cut into 1" pieces
1- large
yellow onion(chopped)
3-4 LARGE clove
garlic( diced)
8 c
chicken stock
1-ROUNDED Tbsp
oregano (dried)
2 tsp
cumin
2 tsp
salt
3 Tbsp
new mexico chili (ground)
2 large
california chili's (dried) stem removed
2 medium
ancho chili's (dried) stem removed
2-3 28 0Z can(s)
white hominy (drained)
1/4 c
fresh chopped cilantro
slice
fresh lime for garnish
slice
radishes, sliced

Directions Step-By-Step

1
HEAT OIL IN LARGE DUTCH OVEN, OVER MEDIUM HEAT,ADD THE PORK AND COOK, TURNING UNTIL BROWNED ON ALL SIDES,ABOUT 10 MINUTES.REMOVE PORK WITH SLOTTED SPOON, SET ASIDE (KEEP WARM) REMOVE ANY ADDITIONAL FAT THERE IS,RESERVING SOME OF THE COOKING BROTH.
2
ADD IN ONIONS,GARLIC TO THE PAN COOKING UNTIL SOFT, ABOUT 3 MINUTES. RETURN PORK TO DUTCH OVEN, ADD THE CHICKEN STOCK, OREGANO, CUMIN,SALT AND GROUND CHILI POWDER, HOMINY.MEANWHILE RECONSTTUTE YOUR DRIED CHILI'S IN A PAN OF BOILING WATER, ABOUT 1 1/2 CUPS TIL CHILI'S ARE SOFT, REMOVE FROM HEAT AND PUREE WITH IMMERSION BLENDER AND ADD THIS PUREE TO PORK.
3
REDUCE HEAT TO LOW, COVER AND SIMMER FOR ABOUT 2 1/2 HOURS, UNTIL PORK IS FORK TENDER. ADD 1/4 CUP CHOPPED CILANTRO AT THE END,CHECK SEASONINGS AND ADD MORE CHILI POWDER OR SALT TO TASTE.LADLE INTO BOWLS AND GARNISH WITH FRESH LIME WEDGES/ SLICED RADISH OR DICED ONION! ENJOY!

About this Recipe

Course/Dish: Other Soups
Hashtags: #Soups, #Latin