Tequichi
Discover the hearty and flavorful essence of Tequichi, a traditional Mexican hominy stew that combines tender chunks of pork shoulder with a rich and smoky chili broth made from guajillo and ancho peppers. Infused with aromatic spices like cumin and oregano, this dish is slow-simmered to perfection, creating a deeply satisfying and savory meal. Garnished with vibrant toppings such as shredded cabbage, radishes, and fresh cilantro, and finished with a squeeze of lime for a tangy twist, Tequichi is a feast for both the eyes and the palate. Perfect for family dinners or gatherings, serve this comforting stew with crunchy tostadas or tortilla chips for an authentic touch. Ideal keywords: Mexican hominy stew, Tequichi recipe, pork and chili stew, traditional Mexican dish.
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Recipe Information
Ingredients
- 4 cups Hominy (canned or cooked)
- 1.5 pounds Pork shoulder (cubed)
- 4 whole Guajillo dried chili peppers
- 2 whole Ancho dried chili peppers
- 4 whole Garlic cloves
- 1 whole White onion (quartered)
- 2 whole Bay leaves
- 1 teaspoon Oregano
- 1 teaspoon Cumin powder
- 6 cups Chicken or pork stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 whole Lime wedges
- 4 whole Radishes (thinly sliced, for garnish)
- 0.25 cup Chopped cilantro (for garnish)
- 1 cup Shredded cabbage (for garnish)
- 8 whole Tostadas or tortilla chips (optional, for serving)
Instructions
Rinse and clean the guajillo and ancho chilies to remove any dust or dirt. Remove the stems and seeds.
In a small pot, bring 2 cups of water to a boil. Add the cleaned chilies and simmer them for 10 minutes to soften. Remove from heat and let them cool slightly.
In a blender, combine the softened chilies, 2 garlic cloves, oregano, cumin powder, and 1/4 cup of the chili soaking water. Blend until smooth, forming a chili paste. Strain the paste through a fine-mesh sieve to remove any solids and set aside.
In a large stockpot or Dutch oven, heat a tablespoon of oil over medium heat. Sear the cubed pork shoulder on all sides until browned, about 5 minutes. Remove the pork and set aside.
In the same pot, add the quartered onion, 2 garlic cloves, and bay leaves. Sauté for 2 minutes, then add the chili paste. Cook for 5 minutes, stirring frequently, to develop its flavor.
Return the pork to the pot and add the hominy. Pour in the chicken or pork stock, stir to combine, and bring to a boil.
Lower the heat to a simmer and cover the pot. Cook for about 1.5 hours, or until the pork is tender and the flavors are well combined. Skim off any foam or excess fat that rises to the surface.
Taste the soup and season with salt and black pepper as needed. Remove the bay leaves and discard before serving.
To serve, ladle the hot Tequichi into bowls. Garnish with shredded cabbage, thinly sliced radishes, chopped cilantro, and a squeeze of lime juice. Serve with tostadas or tortilla chips on the side if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 730 mg | 16% | |
*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.
