Pork And Hominy Soup With Cilantro Food

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:

• In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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.

MEXICAN POZOLE

Steps:

• Gather the ingredients.
• Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.
• Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.
• Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
• Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
• After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.
• Serve the pozole in deep bowls.
• Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top. Enjoy.

HOMINY SAUSAGE SOUP

Steps:

• Crumble sausage into a small skillet. Cook over medium heat for 3-4 minutes or until no longer pink; drain. In a small saucepan, toast cumin seeds over medium heat for 2-3 minutes or until browned. Add coriander and cayenne; cook and stir for 30 seconds. , Add the broth, hominy, jalapeno, pepper and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes to allow flavors to blend. Stir in cilantro.

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.

POTATO HOMINY SOUP

Steps:

• Heat the oil in a medium-sized pot, and saute onion and garlic for 3 minutes.
• Add the cumin, stir well, then add the potatoes and green chilies.
• Cook over medium heat, stirring occasionally, another 5 minutes.
• Add the vegetable broth and hominy.
• Simmer the soup, covered, over low heat for 45 minutes.
• Stir in the cilantro and serve hot.

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!

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.