Pork and Hominy Stew

This soup is a tradition in my family. We usually eat this wonderful, spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 396 Calories

Ingredients

• water
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 tablespoon ground cumin
• 1 bunch fresh cilantro, chopped
• 2 limes, quartered
• salt and pepper
• 12 corn tortillas, warmed
• 2 (15.5 ounce) cans white hominy
• 1 (2 pound) pork roast, diced
• 20 dried chile de arbol peppers
• 1.5 cups shredded cabbage
• 1.25 cups finely chopped onion

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.

Step 2

Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.

Step 3

While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.

Step 4

Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.