Spicy Pork and Hominy Soup
Soup is one of those foods which is universal. There is no cuisine in the world which does not include some type of soup among its recipes and of course, Mexican cooking is no exception either. In fact, soup is as important at the Mexican table as it is in any other cuisine, if not more so.
There are many soups (or sopas, in Spanish) that you’ll find served in Mexico, one of the most popular of which is pozole, a spicy soup made with hominy and meat; usually pork, though it is also sometimes made with turkey, chicken and even vegetarian style. This particular pozole recipe, however, is the standard pork and hominy based version.
If you have never had pozole before, you are in for a treat; and even if you are not the most avid cook, it is easy to make this spicy and satisfying pork and hominy soup yourself. As far as soup goes, it is a pretty impressive dish as well, so you may want to prepare this recipe for when you are expecting dinner guests.
This recipe requires that you tenderize your pork shoulder by cooking it with onion and garlic, as well as oregano, cumin and jalapeño. The hominy goes into this mixture, along with more spices, and it continues cooking. As it cooks it will release a lovely aroma, so you will know you are in for a treat.
You have all kinds of choice when it comes to garnishes, but if you want to add ones which contrast well with the spicy meat, consider corn tortillas to add a neutral flavor and lime juice to fortify the south of the border appeal. Some radishes and shredded cabbage are more ideas, and you cannot go wrong adding a handful of cilantro to the dish just before serving. This pork and hominy soup is warming and hearty.
- 1 ½ lbs pork shoulder
- 4 cups reserved broth from cooking pork
- 4 cups canned white hominy, rinsed
- 4 cloves garlic, chopped
- 2 small white onions, diced
- 2-4 jalapeno peppers, cut into thin rings (adjust to taste)
- 2 tbsp oil
- 1 tbsp cumin
- 2 tsp oregano
- 1 tsp black pepper
- Salt, to taste
- Lime wedges, shredded green cabbage, chopped cilantro, quartered radishes and warm corn tortillas, for serving
- Place the pork in a stockpot and cover with lightly salted water, along with one onion, half of the garlic and jalapenos, black pepper and half of the oregano and cumin. Bring to a boil and then reduce to a simmer for 45 minutes to an hour, covered.
- Remove the pork and reserve both meat and broth.
- Sauté the rest of the diced onion and garlic in a Dutch oven until they turn translucent and add the other half of the spices while you cut the pork into 1 inch pieces and add them to the pan. Drain and rinse the hominy and stir in along with the pork broth and the other half of the jalapenos.
- Bring to a boil before reducing to a simmer and cooking for another hour until the hominy is tender, then cook for another 30 minutes to an hour until the peppers and onions are very soft.
- Taste the pozole and add salt and pepper to taste, and then serve with radishes, shredded cabbage, chopped cilantro and plenty of lime wedges and corn tortillas.
Spiced pork and hominy soup is a winter warmer of a Mexican dish. Highly popular south of the border, this dish is sure to please your taste buds and belly. It is simple to make and features shoulder of pork, a meat which becomes tender and rich when slow cooked like in this recipe. The combination of spices, namely cumin, oregano and jalapeño, works wonderfully with the pork, a neutral and versatile meat capable of taking on pretty much any flavors you throw at it. Serve this with your favorite Mexican garnishes, perhaps some cilantro and sliced radishes, and enjoy.
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