Prep 15 mins
Cook 1 hr 20 mins
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.
- 453.59 g lean pork loin, trimmed and cut into 1 inch cubes
- 1.23 ml salt
- 946.36 ml water
- 4 dried ancho chiles
- 4-5 garlic cloves
- 7.39 ml dried oregano
- 1 large yellow onion, diced
- 14.79 ml vegetable oil
- 473.18 ml hominy, drained
- 709.77 ml chicken broth
- corn tortilla chips (optional for garnish)
- diced avocado (optional for garnish)
- sliced radish (optional for garnish)
- lime wedge (optional for garnish)
- 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.
- 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.
- 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.
- 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.
- 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.
- Laddle soup into bowls and allow diners to add condiments as desired.
This was great for a chilly day! Make sure you have plenty of tortillas on hand!