Hearty Mexican Soup (Print Version)
# Ingredients:
01 -
5 pounds of pork shoulder or butt roast.
02 -
10 garlic cloves, separated.
03 -
2 teaspoons of salt.
04 -
1 yellow onion, cut into quarters.
05 -
4 bay leaves.
06 -
3 tablespoons chicken bouillon powder.
07 -
6 ancho dried chiles.
08 -
6 guajillo dried chiles.
09 -
1–3 chiles de arbol, optional for spice.
10 -
2 tablespoons cooking oil.
11 -
1 tablespoon dried oregano.
12 -
1/2 teaspoon ground cumin.
13 -
An 8-ounce can of tomato sauce.
14 -
1 teaspoon white vinegar.
15 -
Two (25-ounce) cans of white hominy, drained.
16 -
Shredded cabbage for garnish.
17 -
Chopped onion for topping.
18 -
Fresh cilantro for garnish.
19 -
Wedges of lime.
20 -
Optional avocado slices.
21 -
Optional radish slices.
22 -
Warm tortillas to serve.
# Instructions:
01 -
Cut the pork into bites about 1-inch thick. Drop them in a pot of water, bring to a boil, and scoop out the foam.
02 -
Toss in the onion, bouillon, 5 garlic cloves, salt, and bay leaves. Let it cook gently for 1.5 hours.
03 -
While the pork cooks, boil the chiles without seeds for 15 minutes.
04 -
Blend the softened chiles using 1 cup of the cooking water and the rest of the garlic cloves until it’s a smooth puree.
05 -
Heat oil in a pan, then fry the strained chile blend for around 10 minutes.
06 -
Take out the onion, bay leaves, and garlic from the pot with the pork.
07 -
Pour the chile sauce, tomato sauce, hominy, and spices into the pot. Let everything simmer together for 30 minutes.
08 -
Taste the broth and adjust the seasoning as needed.
09 -
Spoon into bowls, and let everyone pick their toppings.
# Notes:
01 -
Adding toppings makes it more fun and delicious.
02 -
If you switch meats, cooking time may vary.
03 -
It’s mild, but more chiles will kick up the heat.
04 -
Store for up to a week in the fridge.