 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Great soup, especially with the cold days approaching. Goes especially well with Arepas! Ingredients:
1 1/2 lbs. boneless pork shoulder |
2 medium onions, chopped |
2 tbsp. minced garlic or 4 cloves garlic, minced |
1 tablespoon chicken boullion granules |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne |
2 tablespoons chili powder |
1 tablespoon salt |
1/4 teaspoon oregano |
2 sprigs cilantro |
3 quarts cold water |
2 tsp. adobo with pepper |
1 can chopped green chilies |
2 frsh jalepenos, finely chopped |
2 cans white hominy, drained |
to garnish |
shredded cabbage |
4 thinly sliced radishes |
2 limes, cut into wedges |
3 tbsp. dried oregano |
hot pickled peppers |
Directions:
1. In a large pot with cover, combine all the ingredients except the hominy and garnishes. Bring to a boil on medium high.
2. Skim off the foam that rises to the top during the first few minutes.
3. Partially cover, reduce heat to medium low and simmer for 1 hour until the pork is very tender.
4. Carefully remove the pork, and allow to cool. When pork is cool enough to handle roughly shred the pork using two forks.
5. Return the shredded meat to the pot, add hominy and continue to simmer for 30 minutes.
6. Serve the soup in individual bowls and garnish with choices above!
|
|