This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
- 3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
- 2 tablespoons lard or 2 tablespoons bacon fat
- 1 large onion, chopped
- 2 cloves garlic, peeled and diced
- 1 teaspoon cumin
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon black pepper
- 2 (4 ounce) cansdiced green chili peppers (or 2 fresh green chili’s seeded and diced)
- 2 (15 ounce) cans white hominy, drained and rinsed
- 1 1⁄2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
- 1 quart pork stock or 1 quart chicken stock
- 1⁄2 cup chopped cilantro (garnish)
- lime wedge (garnish)
- 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.