Best Hominy Pork Soup 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.

CROCK POT TEXAS POZOLE (MEXICAN PORK AND HOMINY SOUP)

Steps:

• In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
• Cut pork into bite sized pieces; sprinkle with salt and pepper.
• Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
• Cover and cook on low for 4-6 hours.

PORK & HOMINY IN RED CHILES SOUP/STEW

Steps:

• In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer. Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
• In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender. Add garlic and oregano and process until smooth.
• In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
• Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
• Stir in the reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
• Laddle soup into bowls and allow diners to add condiments as desired.

PORK POSOLE (A MEXICAN PORK AND HOMINY SOUP)

Steps:

• 1. Pork and broth: put pork chops in a large pan and cover with water. toss in the onion, celery, garlic, boulion cubes, oregano and bay leaves and simmer for a few hours until they are tender enough to pull off the bone. remove the chops and cool on a plate. While the chops cool, pour the broth through a mesh strainer to remove and discard all the pieces of onion, celery and bay leaves, then return broth to the same pot. Remove the pork from the bones when cool and shred the meat by hand, returning to the pot. Drain and add 2 30 oz cans of hominy to the pot. Place on a low simmer.
• 2. Chile Sauce: Guajillo chiles are NOT spicy at all, but bring a wonderful and earthy flavor to this soup when added in this way. To make this sauce, bring garlic, 1 tsp salt, and the whole bag of chiles to a boil and reduce to a simmer. Let simmer for about an hour. If the water boils down too much, add more water as necessary to keep the peppers covered. then turn off the heat to cool a little. When slightly cooled, put the peppers, garlic and about half of the sauce in a food processor and puree. After you add the pork back to the pork broth, put a strainer over the pot and pour the pureed chile mix into the strainer and push it through with a rubber spatula. You are removing the bits of skin and seeds that remain, and the puree of chile will drop through into the soup. If there is additional liquid from the boiled chiles pour this through as well so that the flavors are not lost ... this is filled with wonderful flavor that should not be lost!
• 3. after the chile sauce is added, simmer the soup for about a half hour. 5 minutes before serving, add a tablespoon of lemon or lime juice to the pot, taste for seasoning and add salt if necessary.
• 4. Spoon into a bowl and serve. Put the toppings in bowls/plates on the table, and let your guests use the toppings as they please.

HOMINY PORK SOUP

Steps:

• In a 3-qt. slow cooker, combine the pork, chili, hominy, tomato sauce, onion and seasonings., Cover and cook on low for 6 to 8 hours or until meat is tender. Discard bay leaf. Serve with tortillas and toppings if desired.

SLOW COOKER POSOLE: PORK AND HOMINY SOUP

Steps:

• Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
• Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco to your taste and serve with desired garnishes.
• If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.

HOMINY AND PORK SOUP WITH ARBOL CHILE SAUCE

Steps:

• 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.

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.