Chef Chad Kirtland with Rouses Markets is sharing this traditional Mexican soup made with hominy, meat, chili peppers and seasonings.
INGREDIENTS:
- 4 dried guajillo or pasilla chiles
- 4 dried ancho chiles
- 3 pounds bone-in pork shoulder, cut into 1 1/2 inch cubes
- 2 Tbsp canola oil, divided
- 1/2 cup onion, chopped
- 8 cloves garlic, roughly chopped
- 4 cups chicken broth
- 2 cans (29 ounces each) hominy, rinsed and drained
- 3 bay leaves
- 1 tsp ground cumin
- 2 Tbsp dry Mexican oregano
- Salt as needed
- GARNISHES:
- Corn tortillas
- 1 bunch cilantro, chopped
- 1/2 red onion, chopped
- 2 avocados, chopped
- 4 limes, quartered
- 1 bunch red radishes, sliced thin
DIRECTIONS:
Remove and discard the stems and seeds from the chiles.
In a small pot over high heat, bring 2 cups water to a boil. When it reaches a boil, turn off the heat and cover.
In a Dutch oven or large pot over medium heat, sauté the chiles in 1 Tbsp oil for …