Pork and Hominy Stew
Description
This soup is a tradition in my family. We usually eat this wonderful, spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!
Ingredients
•
1 (2 pound) pork roast, diced
•
1 tablespoon ground cumin
•
salt and pepper
•
1 tablespoon olive oil
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2 (15 1/2 ounce) cans white hominy
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20 dried chile de arbol peppers
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water
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1 1/4 cups finely chopped onion
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1 teaspoon minced garlic
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12 corn tortillas, warmed
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2 limes, quartered
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1 bunch fresh cilantro, chopped
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1 1/2 cups shredded cabbage
Directions
1
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.
2
Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
3
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.
4
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.