This combination of ingredients isn’t unusual, and I perused
the internet yesterday during my meal planning time I found numerous versions
of what I was thinking for dinner. I was relieved to see that the ingredients I
had in mind were not unusual. Straight out of the pot this is a bit spicier
than not, but this also depends on the type of chili powder you use and your
own tolerance. My kids ate it without problem, but they are also used to a
little heat.
Adding to that spicy layer, I do highly recommend adding the
toppings at the table, I know that many times I skip that part of a recipe but
here it is necessary to create the many layers of flavor. The lime juice
tempers the heat, the tortilla chips add a saltiness and the cheese a creamy
back note.
Pork and Hominy Soup
1-1½ pound ground pork
2 Tbs olive oil
2 yellow onions, sliced (mine were the sizes of small
peaches)
4 cloves garlic, crushed
3 Tbs chili powder
6 cups chicken broth
1 can diced tomatoes with green chili’s, with juice
2 cans hominy, yellow or white, drained
1 bunch cilantro, chopped (just cut off the woody ends, but
leave as much stems as possible, that is where the best flavor is)
Toppings
-lime
wedges
-shredded
cheese ( I used a Colby-Jack)
-crushed
tortilla chips
In a large dutch oven, brown the pork, remove from pot and
drain fat. Add the oil, onion and garlic and sauté over medium heat for about 5
minutes. Add the chili powder to the mixture and sauté for another 2 minutes or
until fragrant. Pour 2 cups of the broth into the pot and scrape up all the
brown bits with a wooden spoon. Add the remaining broth, reserved pork,
tomatoes and hominy and bring to a boil. Reduce heat, cover and simmer for about
20 minutes. In the last 5 minutes of cooking, add the chopped cilantro and
leave uncovered, stirring it all in well.
To serve, top each portion with juice squeezed from a lime
wedge a dollop of cheese and tortilla chips.
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