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Ingredientsservings 242 cals
Original recipe yields 8 servings
- Rinse diced pork under cold water until water runs clear. Transfer pork a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.
- Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
- Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
- Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
- Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.
- Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
- Serve hot soup with garnishes for topping.
Per Serving: 242 calories; 11.7 g fat; 21.2 g carbohydrates; 14.7 g protein; 45 mg cholesterol; 1603 mg sodium. Full nutrition
ReviewsRead all reviews 2
Rather than giving this recipe 5 stars, then talking about all the things I changed, I'll be honest and give it three stars. It needs chicken broth or some other stock substituted for half of t...