Pork Hominy in Red Chiles Soup Stew
Dive into a bowl of hearty and flavorful Pork Hominy in Red Chiles Soup Stew, a comforting dish that celebrates the bold and earthy flavors of Mexican cuisine. Tender cubes of pork shoulder are simmered to perfection in a rich, smoky broth infused with the deep, complex notes of toasted guajillo and ancho chiles. Creamy hominy adds a satisfying texture, while aromatics like garlic and onion elevate the dish's depth. Finished with vibrant garnishes of fresh cilantro, crisp radish slices, and a squeeze of zesty lime, this stew is as stunning as it is delicious. Perfect for cozy family dinners or impressing guests, this recipe is a must-try for anyone craving authentic, homemade Mexican comfort food.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, cut into 1-inch cubes)
- 30 ounces Canned hominy (drained and rinsed)
- 6 whole Dried guajillo chiles
- 4 whole Dried ancho chiles
- 4 whole Garlic cloves (peeled)
- 1 whole White onion (peeled and quartered)
- 6 cups Chicken or pork broth
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Fresh cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
- 4 pieces Radishes (sliced, for garnish)
Instructions
Begin by preparing the chiles. Remove the stems and seeds from the guajillo and ancho chiles. Heat a dry skillet over medium heat and toast the chiles for about 1 minute on each side until they are fragrant, being careful not to burn them.
Place the toasted chiles in a heatproof bowl and cover them with 2 cups of boiling water. Let them soak for 20 minutes, or until softened.
While the chiles are soaking, season the cubed pork with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or soup pot over medium-high heat. Brown the pork in batches to prevent overcrowding, about 2-3 minutes per side. Remove the browned pork and set it aside.
In the same pot, lower the heat to medium and add the quartered onion and garlic cloves. Cook for 2-3 minutes until softened and lightly browned.
Transfer the softened chiles and their soaking liquid to a blender. Add the cooked onion, garlic, 1 teaspoon of dried oregano, and 1 teaspoon of cumin. Blend until smooth, adding a bit of broth if needed to reach a sauce-like consistency.
Strain the blended chile sauce through a fine-mesh strainer into the pot to remove any solids. Discard the solids and keep the smooth sauce in the pot.
Return the browned pork to the pot with the chile sauce. Pour in the chicken or pork broth and bring to a boil. Lower the heat to a gentle simmer, cover, and cook for 90 minutes, stirring occasionally.
After 90 minutes, stir in the drained and rinsed hominy. Taste and adjust seasoning with the remaining 0.5 teaspoons of salt or as necessary. Let the soup stew simmer uncovered for another 20-30 minutes, allowing the flavors to meld and the liquid to slightly thicken.
Ladle the stew into bowls and garnish with fresh cilantro, radishes, and a squeeze of lime juice. Serve with additional lime wedges on the side.
Nutrition Facts
Calories |
3861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.1 g | 296% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 12156 mg | 529% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 24.1 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 7059 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
