Hominy Soup With Pork And Lime Recipes

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)

Steps:

• In a large pan.
• Saute onions in lard or bacon drippings until clear.
• Add garlic and spices and cook another two minutes.
• Add meat, green chili, rinsed hominy and beans.
• The beans are not traditional but we like them.
• Cook another two minutes.
• Pour stock over all.
• Add salt to taste.
• Simmer, covered, about 1hour.
• Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
• I serve this with large corn chips and cold melon.

PORK AND HOMINY SOUP

Steps:

• In a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
• To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

PORK AND HOMINY STEW

Steps:

• In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

PORK AND HOMINY STEW

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.

PORK AND HOMINY SOUP WITH CILANTRO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add pork and sauté until brown and crisp, about 9 minutes. Add onion and garlic and sauté until onion is tender, about 8 minutes. Mix in chili powder and oregano; stir 1 minute. Add broth, then hominy with its juices. Reduce heat to low. Simmer uncovered until pork is tender, about 40 minutes. Mix in cilantro. Season to taste with salt and pepper; serve.

HOMINY SOUP WITH PORK AND LIME

Steps:

• Place the pork, onion, garlic, and pepper into an iron skillet or dutch oven, gently and cook until onion is transparent and pork has cooked through. Drain off fat, if any.
• To a dutch oven or large stockpot the rest of the ingredients. Heat through and simmer until flavors have blended. With limes, be careful how much salt you use - maybe add at the end of cooking.
• Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people - at least a platoon!