This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.
1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (14 1/4-ounce) can low-salt beef broth
3/4 cup crushed baked tortilla chips
6 tablespoons thinly sliced radishes
6 tablespoons finely chopped onion
1/4 cup chopped fresh cilantro
6 lime wedges
How to Make It
Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.
I was surprised how good this very simple basic recipe was. I used about a tablespoon of oil to brown the pork shoulder. I made a few minor substitutions: I used a 4 oz. can of mild chiles rather than roasting my own Anaheims, used Ancho chile powder in place of New Mexico, and used a 14-ox can of yellow hominy. I also cooked the pork about an hour longer than the recipe stated. I would say it's more like 3 servings (not 6).
This recipe is delicious. The flavors blend well and the pork was quite moist. I added some oil to the Dutch oven prior to browning the pork to prevent sticking. I had only one pepper on hand so added some canned green chiles as well. I will make again for my family but probably not company.
Delicious! The broth had the spice of a hearty chile, but the ingredients felt lighter and fresher. Particularly loved the crunch of the broken tortilla chips on top, the squeeze of fresh lime juice, and the great taste of the hominy.
This was fantastic. I would say more like 4.5 stars. Per Hubby: big thumbs up. I used Chipotle Chili powder instead of New Mexican, as it is what I had on hand. I had one chipotle (in adobo) left over from another recipe and I chopped one up and threw it in after I washed it off, which definitely kicked up the heat. It was almost too hot. Other than the long prep time I thought this was a really stellar recipe. It did not feel "light" at all and was a hearty and delicious treat! Highly recommended. Will make again soon.
I made this on a cold rainy fall day and it was PERFECT! Very tasty. I got organic Anaheim peppers from the Farmer's Market and they added such a wonderful flavor--a key to this dish! I wasn't completely sure how to cook the meat. The recipe calls for pork shoulder "trimmed," which I take to mean cut off the bone and with the fat cut off. But then the recipe says later to take the pork off and cut if off the bone. I left it on the bone and just flipped the whole shoulder several times while it was simmering in the liquid. I think the bone added some extra flavor--or it should have, at least! I also made my own tortilla strips because I had corn tortillas. Yum.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!