Hearty Mexican Soup (Print Version)
# Ingredients:
01 -
5 pounds of pork shoulder or butt roast.
02 -
10 garlic cloves, split into two portions.
03 -
2 teaspoons of salt.
04 -
A yellow onion, cut into large chunks.
05 -
Four bay leaves.
06 -
Three tablespoons of chicken bouillon.
07 -
Six dried ancho chiles.
08 -
Six guajillo chiles, dried.
09 -
One to three dried arbol chiles (optional).
10 -
Two tablespoons of oil.
11 -
One tablespoon of oregano, dried.
12 -
Half a teaspoon of ground cumin.
13 -
A small 8-ounce can of tomato sauce.
14 -
One teaspoon of white vinegar.
15 -
Two cans of white hominy, drained (25 oz each).
16 -
Shredded cabbage for a crunch.
17 -
Chopped onion for garnish.
18 -
Cilantro leaves, freshly chopped.
19 -
Fresh limes, sliced up.
20 -
Optional: avocado chunks.
21 -
Optional: radish slices.
22 -
Warm tortillas to go along.
# Instructions:
01 -
Chop pork into bite-sized chunks. Cover with water and bring to a boil, making sure to skim any foam off the surface.
02 -
Throw in the onion, 5 garlic cloves, bay leaves, bouillon, and salt. Let it cook on low heat for 90 minutes.
03 -
While the pork cooks, boil the dried chiles (with seeds removed) for about 15 minutes.
04 -
Toss the boiled chiles with a cup of the cooking liquid and the rest of the garlic cloves. Blend until smooth.
05 -
Push the puree through a strainer into a pan with hot oil and let it cook for 10 minutes.
06 -
Take the bay leaves, onion, and other flavorings out of the pork broth.
07 -
Pour the chile sauce into the pork broth. Add the tomato sauce, spices, and hominy. Let it simmer for half an hour.
08 -
Give it a taste and tweak the seasoning however you like.
09 -
Dish it up and pile on your choice of toppings.
# Notes:
01 -
The toppings really make this unique, so don't skip them.
02 -
Other meats work too, but you'll need to change the cook time.
03 -
This version is mild, so add more chiles if you want it spicier.
04 -
It keeps nicely in the fridge for about a week.