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Pork & Hominy In Red Chiles Soup/Stew

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Ingredients

Adjust Servings:
1 lb lean pork loin, trimmed and cut into 1 inch cubes
1/4 teaspoon salt
4 cups water
4 dried ancho chiles
4 - 5 garlic cloves
1 1/2 teaspoons dried oregano
1 large yellow onion, diced
1 tablespoon vegetable oil
2 cups hominy, drained
3 cups chicken broth
corn tortilla chips (optional for garnish)
diced avocado (optional for garnish)
sliced radish (optional for garnish)
lime wedge (optional for garnish)

Nutritional information

424.6
Calories
158 g
Calories From Fat
17.6 g
Total Fat
5 g
Saturated Fat
91.9 mg
Cholesterol
970.6 mg
Sodium
26.2 g
Carbs
6.5 g
Dietary Fiber
3.7 g
Sugars
39.9 g
Protein
478g
Serving Size

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Pork & Hominy In Red Chiles Soup/Stew

Features:
    Cuisine:

    This untried dish is reminiscent of the more common chili verde except that the stock is made from dried rather than fresh chiles. As a big fan of the smoky ancho, it appeals to me and will soon make an appearance on my dinner table. In the meantime, I'm posting here for my fellow foodies.

    • 115 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pork & Hominy in Red Chiles Soup/Stew, This untried dish is reminiscent of the more common chili verde except that the stock is made from dried rather than fresh chiles As a big fan of the smoky ancho, it appeals to me and will soon make an appearance on my dinner table In the meantime, I’m posting here for my fellow foodies , This was great for a chilly day! Make sure you have plenty of tortillas on hand!


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    Steps

    1
    Done

    In a Medium-Large Saucepan, Add the Water, Salt and Cubd Pork. Bring Liquid to a Boil, Then Reduce to a Simmer. Cook Pork About 20 Minuts, Until It Is Just Tender. Remove Pork from Water Using a Slotted Spoon. Cover Pork With a Damp Cloth Over a Bowl to Keep Moist.

    2
    Done

    in the Same Water Used to Cook the Pork, Add the Ancho Chiles. Remove from Hat and Allow the Peppers to Soak For 20 Minutes. Transfer the Softened Chiles and Liquid to a Food Processor or Blender. Add Garlic and Oregano and Process Until Smooth.

    3
    Done

    in the Same Saucepan Used Earlier, Add the Oil and Saute the Chopped Onions, Stirring Often Until the Onions Are Soft and Lightly Browned, About 10 Minutes.

    4
    Done

    Stir in the Hominy, and the Pureed Peppers. Add Chicken Broth as Needed to Get the Soup to Reach the Desired Consistency or Just a Bit Thinner Than Desired.

    5
    Done

    Stir in the Reserved Pork, and Bring Soup to a Boil. Reduce Heat to a Simmer and Cook Until the Pork Cubes Are Tender, About 30 Minutes. Taste and Adjust Seasonings as Desired.

    6
    Done

    Laddle Soup Into Bowls and Allow Diners to Add Condiments as Desired.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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