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)
-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.