Hominy Pork Soup Recipes

PORK AND HOMINY SOUP

Steps:

• In a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
• To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.

PORK AND HOMINY SOUP RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C).
• Heat oil in a large Dutch oven over medium-high heat. Generously season pork with salt and pepper. When oil is shimmering, brown meat on all sides, about 7 minutes total. Reduce heat to medium, add onion and garlic and sauté, stirring periodically, until they begin to soften, about 4 minutes.
• Add chicken broth, oregano, ancho chile powder and chile de árbol powder to pan. Stir to combine, and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, cover, and transfer to the oven to cook until pork is fork-tender, about 2 hours.
• Remove soup from oven and transfer pork from broth to a platter to cool. When pork is cool enough to handle, shred meat and discard any fat or gristle. Strain broth and return liquid to pan. Add hominy and shredded pork. Season with salt, if necessary, and simmer over medium heat for 30 minutes.
• Ladle into bowls immediately and serve with lime wedges, avocados, red onions, cilantro, radishes and tortilla chips.

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)

Steps:

• In a large pan.
• Saute onions in lard or bacon drippings until clear.
• Add garlic and spices and cook another two minutes.
• Add meat, green chili, rinsed hominy and beans.
• The beans are not traditional but we like them.
• Cook another two minutes.
• Pour stock over all.
• Add salt to taste.
• Simmer, covered, about 1hour.
• Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
• I serve this with large corn chips and cold melon.

HOMINY SOUP WITH PORK AND LIME

Steps:

• Place the pork, onion, garlic, and pepper into an iron skillet or dutch oven, gently and cook until onion is transparent and pork has cooked through. Drain off fat, if any.
• To a dutch oven or large stockpot the rest of the ingredients. Heat through and simmer until flavors have blended. With limes, be careful how much salt you use - maybe add at the end of cooking.
• Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people - at least a platoon!

HOMINY AND PORK SOUP WITH ARBOL CHILE SAUCE

Steps:

• For árbol chile sauce:
• Cook garlic cloves in heavy small skillet over medium-low heat until beginning to soften and blacken in spots, turning occasionally, about 15 minutes. Cool and peel garlic. Transfer to small bowl. Add sesame seeds to same skillet. Stir over medium-low heat until golden, about 6 minutes. Add sesame seeds to same bowl.
• Combine chiles and 2 cups boiling water in medium bowl. Let stand until chiles soften and water is cool, about 2 hours. Drain, reserving soaking liquid. Chop chiles and place in blender with seeds. Add 1 cup reserved soaking liquid; puree until almost smooth. Add allspice, garlic, and sesame seeds; puree until smooth, adding more soaking liquid by 1/4 cupfuls to thin puree if desired. Pour puree into strainer set over bowl; press on solids in strainer to extract as much liquid as possible for sauce.
• For soup:
• Place pigs' feet, boneless pork pieces, and neck bones in very large pot. Add 12 cups water. Bring to boil, skimming any gray foam from surface. Add garlic and salt; reduce heat to medium-low and simmer uncovered until pork is tender, about 1 hour 45 minutes. Using tongs, transfer pigs' feet, boneless pork pieces, and bones to bowl. Cool.
• Pull meat in small chunks from pigs' feet and neck bones; discard bones and cartilage. Shred boneless pork pieces coarsely. Return all meat to broth in pot. Add hominy; simmer soup 20 minutes to blend flavors, skimming any foam from surface. Season soup to taste with more salt. (Sauce and soup can be prepared 1 day ahead. Cover and chill sauce. Cool soup slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm soup before serving.)
• Ladle soup into bowls. Pass sauce, limes, cabbage, onion, and radishes alongside to add to soup.
• *Thin, red, 3-inch-long dried chile that is very hot.

PORK AND HOMINY SOUP WITH CILANTRO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add pork and sauté until brown and crisp, about 9 minutes. Add onion and garlic and sauté until onion is tender, about 8 minutes. Mix in chili powder and oregano; stir 1 minute. Add broth, then hominy with its juices. Reduce heat to low. Simmer uncovered until pork is tender, about 40 minutes. Mix in cilantro. Season to taste with salt and pepper; serve.