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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Great soup! Ingredients:
3 lbs of pork shoulder or meat for carnitas (carnitas means small meat) |
1 whole head of garlic (cut the tip off the point end of garlic) |
1 large or 2 medium onions |
1 approx 108 oz can of hominy ( rinsed very well) |
4 dried chili cascabel (guajillo) peppers (deseed) (approx 3/4 oz) |
1/2 tsp. cumin |
1 small bay leaf |
salt and pepper to taste |
Directions:
1. Put the chili peppers in a saucepan with water and gently boil until soft. Put the meat, garlic and onion in a LARGE stockpot and fill about 2/3 full with water. Boil 1 to 2 hours…or until the meat is very tender. Remove the meat and let cool a little so you can pick through for fat and remove anything unwanted. (I’m very picky) Discard the bay leaf. Scoop out the onion and garlic and place in a blender. Drain the peppers and add them to the onion and garlic. Be sure to squeeze the garlic out of its’ skin. Add about 1 cup of stock and blend very well. (Add more if necessary because you might need to strain it if the blender doesn’t chop up the skin of the pepper finely enough) You don’t have to but I strained my stock. Add the cumin along with the pepper onion mixture, the rinsed hominy and the meat back in. Let it simmer for 1/2 hour to 1 hour. The longer the better.
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