Mexican Pork Hominy Soup (Print Version)
# Ingredients:
→ For the Soup Base
01 -
4 ounces dried ancho or guajillo chiles with stems and seeds taken out
02 -
5 quarts cold water
03 -
3 pounds chunky pork shoulder or shanks, diced into 1 to 1½-inch chunks
04 -
8 cloves garlic (4 chopped roughly, 4 left whole)
05 -
1 large can (108 ounces) white hominy, rinsed and drained
06 -
3 bay leaves, fresh
07 -
1 teaspoon cumin powder
08 -
2 tablespoons oregano, Mexican style
09 -
Salt as needed
→ Fresh Garnishes
10 -
½ small cabbage, sliced thin for extra crunch
11 -
1 bunch cilantro, finely chopped
12 -
½ white onion, chopped small
13 -
2 avocados, cut into cubes
14 -
4 limes, juicy ones cut into wedges
15 -
1 bunch radishes, sliced paper-thin
16 -
12-24 crunchy tostada shells
# Instructions:
01 -
First, take out all stems, seeds, and veins from the dried chiles. Quickly toast them in a dry pan until they smell good and feel soft. Put them in a bowl with 3 cups hot water and let them sit for 15-20 minutes until they're completely soft.
02 -
Dry your pork pieces with paper towels and add plenty of salt. Pour some olive oil in a big pan and heat it up. Cook the meat in small batches until it's golden all over. Toss in the chopped garlic during the last minute to get it smelling nice.
03 -
Fill a big pot with 5 quarts of water and let it come to a boil. Throw in your golden pork, garlic, and all those tasty bits from the pan. Add hominy, bay leaves, cumin, and oregano (rub it between your hands first to wake up the flavor). Sprinkle in a tablespoon of salt and cook for 15 minutes.
04 -
Dump your soaked chiles into a blender with 2½ cups of their soaking water, the whole garlic cloves, and a teaspoon of salt. Blend until it's smooth. Pour this mix through a strainer to catch any tough pieces.
05 -
Pour your strained chile mix into the pot with the pork and hominy. Add 2 teaspoons salt, bring it to a gentle bubble, and let it cook partially covered for 2-3 hours until the pork falls apart easily. Scoop off extra fat and taste for salt.
06 -
While your soup bubbles away, get all your fresh toppings ready: tear up the cabbage, chop up cilantro and onion, cube the avocados, cut limes into wedges, and slice radishes thin. Put everything in separate little bowls.
07 -
Scoop the hot soup into deep bowls and let everybody add whatever toppings they want. Serve with crispy tostadas or chips for some extra crunch.
# Notes:
01 -
You can keep this tasty soup in your fridge for about a week, or freeze it for up to three months
02 -
Want a meat-free version? Just swap out pork for seitan or roasted veggies and use veggie broth instead
03 -
Need more kick? Toss in extra chiles, or make it richer with a spoonful of tomato paste