Thursday, July 22, 2010


A yummy Mexican soup
1 LB boneless stewing pork, cut into 1-inch cubes
1/2 teaspoon salt
4 cups water
2 dried ancho chili peppers, stemmed and seeded (in the Mexican isle. Can keep some seeds in for a little more spice)
5 cloves garlic
1 1/2 teaspoons dried oregano
2 tablespoons vegetable oil
1 large yellow onion, diced
2 cups well-drained canned hominy
3 cups chicken or pork stock, or as needed (You can make your own pork stock using the bones from pork cops or the cut of meat you are using for the recipe. or you can use chicken bullion cubes)
Sliced radishes, shredded cabbage, chopped Cilantro, diced yellow onion, corn tortilla chips,cayenne pepper and lime wedges for garnish
In a saute pan, combine the pork cubes and salt with the water. Bring to a boil, reduce the heat to medium and simmer gently, uncovered, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in a bowl. Set the meat aside, covering it with a damp towel.

Place the ancho chilies in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and chilies to a blender. Add the garlic and oregano and purée until smooth. (I also puree the onions with the garlic and oregano because I don't like the chunks of onions in the soup) Set aside.

In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden, about 10 minutes. Add the puréed chili mixture, hominy and chicken or pork stock, adding more stock if needed for a more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce the heat to medium-low and simmer gently, uncovered, until the pork is fork-tender, about 30 to 60 minutes. Taste and adjust the seasonings.

Ladle the stew into warmed shallow bowls. Arrange the garnishes in small bowls and let guests add to the stew to taste.

Serves about 4, depending on how hungry everyone is!

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