- 2 Tbsp. canola oil
- 4 lb. pork shoulder, trimmed, cut into 1-inch chunks, seasoned with salt and black pepper
- 3 cups diced white onions
- 3 Tbsp. minced fresh garlic
- 2 tsp. each ground cumin and dried oregano
- 1 tsp. ground coriander
- 1 dried bay leaf
- 4 cups low-sodium chicken broth
- 1 can tomato sauce (15 oz.)
- 1 can diced tomatoes in juice (14.5 oz.)
- 1 chipotle in adobo sauce, minced
- 1 Tbsp. adobo sauce
- 2 cans white hominy (15 oz. each), drained and rinsed
- ½ cup chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- Sliced radishes and avocado for garnish
- Take a large pot out and pour the oil in, setting the heat to medium-high. Sear the pork in two batches*, making sure the chunks of pork are seared on all sides. Once the pieces are seared, place them on a plate for the time being. Turn the heat down to medium and toss in the onions. Cover the pot and let the onions sweat for 5 minutes or until tender (5 minutes did the job for us). Take the lid off and add in the garlic, cumin, oregano, coriander and the bay leaf, stirring constantly for 1 minute.
- Stir in the broth, tomato sauce, diced tomatoes, minced chipotle, adobo sauce and add the pork (we included the accumulated juice from the plate) in as well (add the pork slowly or it’ll start causing the soup to splash everywhere). Turning the heat up if necessary, bring the soup up to a boil. Put the lid back on the pot and turn the heat down to low afterwards. Let the soup simmer for 2 hours or until the pork is tender (2 hours worked for us).
- Take the lid off and mix in the hominy, cilantro and lime juice, adding in salt and pepper if you think it needs any.
- Take the pot off the heat and add the garnishes onto your own portion.
*We don’t know what size of a pot they used, but you’re going to need to do more than just 2 batches if you want to get a nice sear on the pork. The first batch we did had pork covering the entire bottom of the pot and the meat turned out looking like this:
But after doing a second batch where we only added in enough to cover ½ of the bottom, we were able to get a nice sear as you can see:
We think it would take about 8-9 batches to sear all the meat if you start off with just ½ of the surface space being used to sear.
This dish is subtle in flavor but still tasty. It has a nice comforting feel to it when you’re eating. The meat is so tender ! It just falls apart so easily in your mouth. The tomatoes do add a nice acidity to the dish. You can taste a little of heat at the end if you’re eating the soup as is, but with the garnishes added on, the heat kind of disappears all together. The radish slices also add a nice contrast of texture against the soup as well as adding some flavor.
This recipe came from Cuisine Tonight.
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Take care everybody !