dawn_mo
Well-known member
Recipe By : e. in SF
1 Tablespoon olive oil
1 lb. pork shoulder meat
1 yellow onion -- chopped
2 cloves garlic -- crushed
4 crumbled chile pequin -- to taste
2 tomatoes -- roasted, peeled, seeded and chopped very finely
3 quarts rich chicken stock
3 cups cooked white hominy
Garnish:
1 white onion -- chopped
2 teaspoons oregano
juice of 1 lime
quartered limes
thinly sliced jalapeno
Heat olive oil in large stock pot. Add pork meat and brown well. Add onion and cook until translucent. Add garlic and cook until fragrant. Add chiles and tomatoes. Saute for approximately 5 minutes. Add broth and simmer for 45 minutes or until the meat is tender.
Add hominy and simmer an additional 15 minutes. Combine the chopped white onion, oregano and lime juice. Serve the soup with corn tortillas, the onion garnish and limes. For added spice add slices of jalapeno.
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1 Tablespoon olive oil
1 lb. pork shoulder meat
1 yellow onion -- chopped
2 cloves garlic -- crushed
4 crumbled chile pequin -- to taste
2 tomatoes -- roasted, peeled, seeded and chopped very finely
3 quarts rich chicken stock
3 cups cooked white hominy
Garnish:
1 white onion -- chopped
2 teaspoons oregano
juice of 1 lime
quartered limes
thinly sliced jalapeno
Heat olive oil in large stock pot. Add pork meat and brown well. Add onion and cook until translucent. Add garlic and cook until fragrant. Add chiles and tomatoes. Saute for approximately 5 minutes. Add broth and simmer for 45 minutes or until the meat is tender.
Add hominy and simmer an additional 15 minutes. Combine the chopped white onion, oregano and lime juice. Serve the soup with corn tortillas, the onion garnish and limes. For added spice add slices of jalapeno.
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