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Hominy and Pork Soup with Arbol Chile Sauce Recipe

Hominy and Pork Soup with Arbol Chile Sauce Recipe

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Hominy and Pork Soup with Arbol Chile Sauce

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Ingredients

Count

Nutrition

897

Calories

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Ingredients:

Serving

2 garlic cloves, unpeeled
2 tbsp sesame seeds
2 cups dried arbol chiles*, stemmed (about 1 1/2 oz)
2 cups boiling water
1/2 tsp ground allspice
3 1/2 lb pigs' feet (about 4), split , rinsed under cold water , or 3 1/2 lb meaty pork neck bones
2 lb boneless country-style pork ribs, cut into 2-inch pieces, fat trimmed
1 lb meaty pork neck bones
12 cups water
3 large garlic cloves, peeled
1 tbsp fine sea salt
8 cups drained canned white hominy (from about five 15-oz cans)
3 limes, cut into wedges
2 cups thinly sliced green cabbage
1 cup chopped white onion
1 cup thinly sliced radishes

Directions:

For árbol chile sauce: Cook garlic cloves in heavy small skillet over medium-low heat until beginning to soften and blacken in spots, turning occasionally, about 15 minutes. Cool and peel garlic. Transfer to small bowl. Add sesame seeds to same skillet. Stir over medium-low heat until golden, about 6 minutes. Add sesame seeds to same bowl.
Combine chiles and 2 cups boiling water in medium bowl. Let stand until chiles soften and water is cool, about 2 hours. Drain, reserving soaking liquid. Chop chiles and place in blender with seeds. Add 1 cup reserved soaking liquid; puree until almost smooth. Add allspice, garlic, and sesame seeds; puree until smooth, adding more soaking liquid by 1/4 cupfuls to thin puree if desired. Pour puree into strainer set over bowl; press on solids in strainer to extract as much liquid as possible for sauce.
For soup: Place pigs' feet, boneless pork pieces, and neck bones in very large pot. Add 12 cups water. Bring to boil, skimming any gray foam from surface. Add garlic and salt; reduce heat to medium-low and simmer uncovered until pork is tender, about 1 hour 45 minutes. Using tongs, transfer pigs' feet, boneless pork pieces, and bones to bowl. Cool.
Pull meat in small chunks from pigs' feet and neck bones; discard bones and cartilage. Shred boneless pork pieces coarsely. Return all meat to broth in pot. Add hominy; simmer soup 20 minutes to blend flavors, skimming any foam from surface. Season soup to taste with more salt. (Sauce and soup can be prepared 1 day ahead. Cover and chill sauce. Cool soup slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm soup before serving.)
Ladle soup into bowls. Pass sauce, limes, cabbage, onion, and radishes alongside to add to soup.
*Thin, red, 3-inch-long dried chile that is very hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	896.6 Kcal (3754 kJ)
Calories from fat	474.2 Kcal
		% Daily Value*
Total Fat	52.69g	81%
Cholesterol	312.06mg	104%
Sodium	1993.23mg	83%
Potassium	688.8mg	15%
Total Carbs	30.66g	10%
Sugars	5.58g	22%
Dietary Fiber	7.42g	30%
Protein	76.12g	152%
Vitamin C	19.7mg	33%
Iron	3.4mg	19%
Calcium	119.1mg	12%

Amount Per 100 g
Calories	91 Kcal (381 kJ)
Calories from fat	48.13 Kcal
		% Daily Value*
Total Fat	5.35g	81%
Cholesterol	31.67mg	104%
Sodium	202.31mg	83%
Potassium	69.91mg	15%
Total Carbs	3.11g	10%
Sugars	0.57g	22%
Dietary Fiber	0.75g	30%
Protein	7.73g	152%
Vitamin C	2mg	33%
Iron	0.3mg	19%
Calcium	12.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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