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Categories:
lean pork loin salt water chiles garlic oregano yellow onion vegetable oil hominy chicken broth corn tortilla chips avocado lime
Viewed: 100 - Published at: 4 years agoIngredients
- 1 lb lean pork loin, trimmed and cut into 1 inch cubes
- 14 teaspoon salt
- 4 cups water
- 4 dried ancho chiles
- 4 -5 garlic cloves
- 1 12 teaspoons dried oregano
- 1 large yellow onion, diced
- 1 tablespoon vegetable oil
- 2 cups hominy, drained
- 3 cups chicken broth
- corn tortilla chips (optional for garnish)
- diced avocado (optional for garnish)
- sliced radish (optional for garnish)
- lime wedge (optional for garnish)
Method
- In a medium-large saucepan, add the water, salt and cubd pork.
- Bring liquid to a boil, then reduce to a simmer.
- Cook pork about 20 minuts, until it is just tender.
- Remove pork from water using a slotted spoon.
- Cover pork with a damp cloth over a bowl to keep moist.
- In the same water used to cook the pork, add the ancho chiles.
- Remove from hat and allow the peppers to soak for 20 minutes.
- Transfer the softened chiles and liquid to a food processor or blender.
- Add garlic and oregano and process until smooth.
- In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
- Stir in the hominy, and the pureed peppers.
- Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
- Stir in the reserved pork, and bring soup to a boil.
- Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes.
- Taste and adjust seasonings as desired.
- Laddle soup into bowls and allow diners to add condiments as desired.
