Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork & Hominy in Red Chiles Soup/Stew Recipe
    Lost? Site Map

    Pork & Hominy in Red Chiles Soup/Stew

    Pork & Hominy in Red Chiles Soup/Stew. Photo by cookiedog

    1/1 Photo of Pork & Hominy in Red Chiles Soup/Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    15 mins

    1 hrs 20 mins

    justcallmetoni's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. 2
      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. 3
      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. 4
      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. 5
      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. 6
      Laddle soup into bowls and allow diners to add condiments as desired.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on November 04, 2006

      55

      This was great for a chilly day! Make sure you have plenty of tortillas on hand!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pork & Hominy in Red Chiles Soup/Stew

    Serving Size: 1 (478 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 424.6
     
    Calories from Fat 158
    37%
    Total Fat 17.5 g
    27%
    Saturated Fat 4.9 g
    24%
    Cholesterol 91.9 mg
    30%
    Sodium 970.5 mg
    40%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 6.4 g
    25%
    Sugars 3.6 g
    14%
    Protein 39.9 g
    79%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites