Ingredients
-
2 tablespoons canola oil
-
2-1/2 pounds pork shoulder, cut into 1-inch pieces
-
1 onion, chopped
-
3 cloves garlic, minced
-
10 cups good chicken broth
-
1 teaspoon dried oregano
-
2 teaspoons salt
-
3 tablespoons ground mild red chile (New Mexico, Anaheim) or chili powder
-
3 cups canned white hominy, drained
Garnishes
-
thinly sliced radishes
-
shredded iceberg lettuce
-
finely chopped onion
-
chopped cilantro
-
lime wedges
Instructions
- Heat the oil in a large dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork with a slotted spoon and keep warm. Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes.
- Return pork to dutch oven and add the chicken broth, oregano, salt and ground chiles or chili powder. Reduce heat to low, cover, and cook for 90 minutes. Add hominy and cook for 15 minutes more. Check seasonings and add more chile powder or salt according to taste.
- Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas.
- Makes about 6 servings.
