Just in time for Cinco de Mayo! I'd also add some thinly-sliced radishes for garnish, as they add a welcome crunch; I made mine using shredded chicken. From yummly.
2 tablespoons vegetable oil or 2 tablespoons canola oil
2 tablespoons flour
2 tablespoons mild chili powder
3 ounces tomato paste
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
3/4 teaspoon salt
2 cups water
3 cups chicken broth
4 ounces chopped green chilies (1 can)
15 ounces hominy (1 can)
1 1/2 cups chicken, precooked and shredded (can also use beef or pork)
1 lime
1/2 bunch cilantro
Steps:
Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
5 pounds pork butt, trimmed and diced into 1/2-inch pieces
4 cups julienned onions
8 garlic cloves
4 quarts fresh tomatillos
3 jalapenos, stemmed
1/2 cup canola oil
1 tablespoon ground cumin
8 cups chicken stock
Salt and freshly ground black pepper
4 cups hominy
4 ounces diced white cabbage
4 ounces diced white onions
4 ounces fresh Mexican cheese
4 ounces chopped fresh cilantro
Fried corn tortillas, for topping
Steps:
For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.
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Remove pork from pan. Leave any liquid in the pan and add onions. Cook until onions turn to gold, about 5 minutes.
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